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Three seared steaks in a skillet topped with creamy mushroom sauce and garnished with fresh thyme, with a spoon resting on one steak.
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Steaks with Creamy Mushroom Sauce

This mushroom cream sauce makes steakhouse pricing feel like a scam. Velvety, brandy-spiked, built on pan drippings that are pure liquid gold. The kind of sauce that has you dragging bread through the skillet when no one's looking.
One cast iron pan does everything - sear the steak, build the sauce. The secret? Those caramelized bits at the bottom become the foundation for something so good, you'll be making steak just as an excuse for the sauce.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Calories: 1739kcal
Author: Brittany Lauren

Equipment

Ingredients

For the steaks

  • 2 Good quality steaks ribeye, NY strip, or filet, 1 - 1 1/2" inches thick
  • 1 tsp Kosher Salt
  • 1 tsp Avocado oil or neutral cooking oil

For the mushroom sauce

  • 8 oz mushrooms cremini, shiitake, or button, cleaned and sliced
  • 1 shallot minced
  • 2-3 garlic cloves minced
  • 2-3 tbsp brandy or cognac or beef broth
  • 1/4 cup beef stock
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • Fresh thyme

For Garnish

  • Flakey Salt and cracked black pepper
  • Freshly minced parsley

Instructions

Prep the steaks:

  • Remove your steak from the package and pat it dry with a paper towel.
  • Season both sides liberally with salt and rest the steak on a wire rack placed over a baking sheet in the fridge overnight.
    Three raw filet mignon steaks sprinkled with salt are arranged on a wire rack over a baking sheet on a dark surface.

Cook the steaks:

  • Before cooking, let the steak sit at room temperature for 30 to 45 minutes.
  • Preheat a large cast-iron skillet over medium-high heat and add the oil.
  • Swirl to coat, and allow the oil to preheat until it begins to shimmer.
  • Gently add your steak to the pan; you should hear a sizzle the moment the steak touches the cast iron.
    Three raw filet mignon steaks are placed in a black cast iron skillet on a dark textured surface.
  • Let it sit for 2 minutes without moving it, until a golden-brown crust forms on the surface.
  • Flip the steaks and cook for an additional 2 to 3 minutes, until they reach an internal temperature of 125 degrees F or your desired internal temperature, as measured with a digital meat thermometer.
  • Transfer the steak to a cutting board and rest, tented with foil.

Make the Mushroom Sauce:

  • In the same pan, add the butter, mushrooms, and a pinch of salt.
  • Sauté the mushrooms until golden, about 5 to 6 minutes.
  • Add the shallots and garlic, and cook for 1 minute longer.
    Sliced mushrooms, chopped shallots, and minced garlic cooking in a black cast iron skillet on a dark surface.
  • Carefully, deglaze the pan by adding the brandy and let it simmer for about 30 seconds to cook off the alcohol.
  • Add the beef stock and, using a wooden spoon, scrape up and brown bits stuck to the bottom of the pan.
  • Reduce the heat to low and stir in the cream and thyme.
    A cast iron skillet with creamy mushroom sauce, garnished with fresh thyme, being stirred with a wooden spoon on a dark surface.
  • Let it simmer for about 2 to 3 minutes, until it has thickened and become creamy.

Serve:

  • Remove from the heat and serve the mushroom sauce spooned over the steaks.
    Close-up of seared steak topped with creamy mushroom sauce and garnished with fresh herbs.
  • Garnish with freshly ground black pepper.

Notes

  • Salt early: Dry brine steaks overnight for the best flavor and texture.
  • Use cast iron: It’s the only way to get that steakhouse crust.
  • Check temp, not guesswork: 125°F for medium-rare, 135°F for medium.
  • Don’t crowd the pan: Work in batches so steaks sear, crowding creates steam.
  • Build sauce in the same pan: Deglaze with brandy (or beef broth) to pull all the flavor into the mushroom cream sauce.

Nutrition

Serving: 1serving | Calories: 1739kcal | Carbohydrates: 18g | Protein: 104g | Fat: 135g | Saturated Fat: 71g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 470mg | Sodium: 582mg | Potassium: 2271mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2518IU | Vitamin C: 9mg | Calcium: 149mg | Iron: 10mg