Beef Steak with Mushrooms
by Editorial Staff
Beef steak served with mushroom sauce.
Servings: 4
Ingredients
- Beef steak 2.5 cm thick – 4 pcs. (120 g each)
- Shiitake mushrooms, caps (cut into strips) – 4 cups (about 240 g)
- Fresh thyme (chopped) – 0.5 teaspoon.
- Salt – 0.5 teaspoon.
- Ground black pepper – 0.25 teaspoon.
- Vegetable oil
- Butter – 2 teaspoon
- Garlic (chopped) – 2 cloves
- Balsamic vinegar – 2 tbsp
- Water – 1 tbsp
- Soy sauce – 1 teaspoon
- Fresh thyme – 1 tbsp
Directions
- Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper on all sides of the steaks. Heat a large skillet over medium to high heat, brush with oil. Place the steaks in a preheated skillet and fry for 3 minutes on each side. Transfer the meat to a plate.
- Heat the same skillet over medium to high heat, add butter, melt for about 15 seconds. Place the garlic in a skillet and cook, stirring occasionally, for about 30 seconds.
- Add mushrooms, 1/2 teaspoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper to the pan. Cook, stirring occasionally, for about 3 minutes, until mushrooms are soft.
- Add vinegar to the pan, 1 tablespoon. a spoonful of water and soy sauce, cook for about 1 minute until the liquid is almost completely evaporated.
- Serve the steaks on portioned plates and top with the mushroom sauté. Sprinkle thyme over the dish. Garnish with mashed potatoes and broccoli (optional).
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