Beazell's Cook Book

Steaks with Mushroom Gravy

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4 – 1 ½ inch-thick rib eye steaks or your choice
Olive Oil to rub steaks down
Beazell's Cajun Seasoning
2 tablespoons olive oil to cook steaks in
1/4 cup red wine
2 Tbsp. butter
8 – 10 oz. Portobello mushrooms, sliced
2 cloves garlic, minced
1 shallot, minced
1 cup beef broth
1/2 cup heavy whipping cream

Rub steaks down with olive oil. Sprinkle the steaks with Beazell's Cajun Seasoning on both sides. Leave the steaks on the counter for approximately 30 minutes to bring them to room temperature before cooking.

****You can make your mushroom sauce before or after you cook your steaks. I like to do it after to get all the browned bits off of the bottom of the skillet after cooking them. Your choice though.

In a large skillet, bring 2 Tbsp. of olive oil to a medium high heat. Add steaks. Cook for 4 to 5 minutes on each side until desired doneness of steaks. Uncovered. And my Momma never flipped a steak more than twice. Always use tongs to turn your steaks. Never pierce with anything! Remove steaks and set aside covered to keep warm.

Reduce heat in skillet to medium. Add Red Wine and scrape the bottom of the skillet that you just cooked the steaks in. Add the butter and allow it to melt. Add mushrooms, garlic and shallots. Cook, stirring with a whisk, very frequently. Continue cooking and stirring until the mushrooms are tender. This takes about 10 minutes. Add the beef broth and bring it to a boil while stirring. Reduce the heat to medium low and simmer until the liquid is reduced by about half. This takes about 10 – 15 minutes. Stir in the cream and simmer until the sauce is nice and thickened, about 5 minutes. Remove from heat and pour over your steak.


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