Sliced Beef with Creamy Mushroom Sauce
Sliced Beef with Creamy Mushroom Sauce
Ingredients
For the Beef
- 1 1/2 pounds beef sirloin, cut into 1/4-inch slices
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Mushroom Sauce
- 2 tablespoons butter
- 2 shallots, minced
- 8 ounces cremini mushrooms, sliced
- 2 garlic, cloves, minced
- 1/2 cup dry white wine, such as Chardonnay or Pinot Grigio
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the beef: Pat beef slices dry thoroughly with paper towels. Season both sides generously with salt and black pepper.
⏱️ 5 min
- 2
Sear the beef: Heat olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Sear beef slices in batches for 1 to 2 minutes per side until nicely browned. Avoid overcrowding the pan to ensure a good sear. Remove beef from skillet and set aside on a plate.
⏱️ 8 min
- 3
Sauté aromatics: Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced shallots and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.
⏱️ 3 min
- 4
Cook mushrooms: Add the sliced cremini mushrooms to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned and have released their liquid. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min
- 5
Deglaze: Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 to 3 minutes until the liquid has reduced by about half.
⏱️ 3 min
- 6
Build the sauce: Stir in the beef broth and Dijon mustard. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min
- 7
Finish the sauce: Reduce the heat to low. Stir in the heavy cream. Season the sauce with salt and black pepper to taste. Do not allow the sauce to boil after adding the cream, as it may curdle.
⏱️ 2 min
- 8
Combine and serve: Return the seared beef slices to the skillet with the creamy mushroom sauce. Gently toss to coat the beef and heat through for 1 to 2 minutes. Garnish with fresh chopped parsley and serve immediately with your favorite side dishes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sliced Beef with Creamy Mushroom Sauce
Ingredients
For the Beef
- 1 1/2 pounds beef sirloin, cut into 1/4-inch slices
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Creamy Mushroom Sauce
- 2 tablespoons butter
- 2 shallots, minced
- 8 ounces cremini mushrooms, sliced
- 2 garlic, cloves, minced
- 1/2 cup dry white wine, such as Chardonnay or Pinot Grigio
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the beef: Pat beef slices dry thoroughly with paper towels. Season both sides generously with salt and black pepper.
⏱️ 5 min - 2
Sear the beef: Heat olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Sear beef slices in batches for 1 to 2 minutes per side until nicely browned. Avoid overcrowding the pan to ensure a good sear. Remove beef from skillet and set aside on a plate.
⏱️ 8 min - 3
Sauté aromatics: Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced shallots and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.
⏱️ 3 min - 4
Cook mushrooms: Add the sliced cremini mushrooms to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms are browned and have released their liquid. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min - 5
Deglaze: Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 2 to 3 minutes until the liquid has reduced by about half.
⏱️ 3 min - 6
Build the sauce: Stir in the beef broth and Dijon mustard. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.
⏱️ 5 min - 7
Finish the sauce: Reduce the heat to low. Stir in the heavy cream. Season the sauce with salt and black pepper to taste. Do not allow the sauce to boil after adding the cream, as it may curdle.
⏱️ 2 min - 8
Combine and serve: Return the seared beef slices to the skillet with the creamy mushroom sauce. Gently toss to coat the beef and heat through for 1 to 2 minutes. Garnish with fresh chopped parsley and serve immediately with your favorite side dishes.
⏱️ 3 min