This is one dinner you absolutely, positively have to try. My husband and son couldn’t get enough of this delicious little dish.
It also comes together quite quickly, making for an easy and impressive week night meal.
My only regret here is the cut of meat. By nature rib-eye steaks are pretty fatty. To make matters worse, this was the thinnest rib-eye steak I’ve ever seen. So next time I think that I’ll use a different cut of beef, like maybe a fillet mignon!
Season your steak with salt and pepper. Measure out all your ingredients because this dish comes together very quickly and you’ll need everything ready right away.
Here is where I deviated a little from the recipe. You see, my son doesn’t like onions or mushrooms (or so he thinks he doesn’t) so I had to saute the mushrooms, onions and garlic in a separate pan with a little bit of butter. Season with salt and pepper.
Oh, what we do for our family!
Heat the oil and butter in a large skillet, cook your steak until you reach your desired doneness.
Place the steak in the warm oven.
Add the flour to the pan drippings and whisk while it is cooking, about 1 minute.
De-glaze the pan with the sherry.
Cook and whisk for about 1 minute. This will pick up all those delicious bits on the bottom of the pan.
Add in your beef broth, Worstershire sauce, tomato paste and season with a little salt and pepper to taste.
Allow to cook for about 2-3 minutes, or until it starts to thicken. Whisk and make sure there are no lumps.
Now add in the 1/4 cup of sour cream. Whisk well. Remove from heat.
Add in the steaks so you coat them with all this delicious gravy.
Pile on the mashed potatoes, top the steak with the mushroom and onion mixture if you want and cover liberally with the gravy. You won’t regret it (well, maybe you will in the morning, but for now you won’t!)
Here is the “special order” steak with no mushrooms or onions. However, my son did say that this was “exquisite” and came back for more mashed potatoes and gravy!
My daughter refused to eat it.
My husband asked for a straw, he loved the gravy that much.
There was none left for me. Sigh!
Source: Cuisine at Home~Weeknight Menus
1 tablespoon olive oil
2 tablespoons butter
4 8-oz beef rib-eye steak, boneless
1 1/2 cups crimini or button mushrooms, thinly sliced, stem removed
1 small onion, thinly sliced
2 large cloves garlic, pressed or minced
1 tablespoon tomato paste
3 tablespoons flour
1/2 cup dry sherry
1 1/2 cups beef broth
1 table Worcestershire sauce
1/4 cup light sour cream
Salt and Pepper to taste
Pre-heat oven to 200 degrees f. Line a baking sheet with foil and place in warm oven.
Season steaks with salt and pepper. Saute in oil and butter over medium-high heat about 4 minutes on each side for rare (or to desired doneness….if you have thicker steaks, you may need even longer than you think). Remove the steaks from the skillet and place on the foil lined baking sheet in the warm oven.
Add mushrooms to pan and saute 3 minutes. Stir in onions and cook 3 minutes more, seasoning with salt and pepper. Stir in garlic and tomato paste and cook 1 minute. Sprinkle with flour and cook 1 minute. De-glaze with sherry, scraping up browned bits from the pan. Add broth and Worcestershire, and simmer till thickened, 2-3 minutes. Off the heat, stir in the sour cream. Pour sauce over steaks.
**I sauteed the mushrooms, onions and garlic in a separate pan with a little bit of butter. In a larger skillet I seared the steaks. Once I removed the steaks I added the flour, cooking for 1 minute. Then added the sherry, beef broth, tomato paste and Worcestershire sauce. Added the sour cream after it became a little thicker, about 2-3 minutes. Then added the steaks. For those who wanted mushrooms and onions (darn, why are children always so picky?) I topped the steak with that and then drizzled sauce over the steak. Serve with mashed potatoes or even egg noodles. This sauce is AMAZING.!