Name: Seared Steak with Creamy Mushroom Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 (8- to 10-ounce) steaks; 2 tablespoons olive oil, divided; 3 tablespoons butter, divided; 8 ounces mushrooms, thinly sliced; 1 medium onion, finely diced; 2 tablespoons flour; 1 cup milk; 1 tablespoon fresh lemon juice; 2 medium carrots, cut into 1/2-inch slices; 2 celery stalks, cut into 1/2-inch slices; 1/2 lemon, cut into wedges for serving

Description

Pan-seared steak finished with butter and olive oil, served alongside a velvety sauce of sautéed mushrooms, onions, and a quick milk-and-flour roux for richness. Roasted carrots and celery add sweetness and crunch on the side. The dish highlights bold umami from mushrooms balanced by bright lemon and stands out for its one-pan sauce technique using only pantry staples. Approximate cook time 30 minutes.

Cultural Background

The technique of pan-searing steak and building a quick pan sauce draws from French culinary traditions, where roux-based sauces like béchamel form the foundation for creamy preparations. Mushroom sauces have long appeared in European cooking as a way to enhance beef with earthy flavors. This style evolved into popular American steakhouse fare in the mid-20th century, emphasizing simple pantry ingredients for a comforting, restaurant-quality result at home.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 20 minutes
TOTAL TIME: 30 minutes
SERVINGS: 2
DIFFICULTY: Medium

Ingredients

2 (8- to 10-ounce) steaks
2 tablespoons olive oil, divided
3 tablespoons butter, divided
8 ounces mushrooms, thinly sliced
1 medium onion, finely diced
2 tablespoons flour
1 cup milk
1 tablespoon fresh lemon juice
2 medium carrots, cut into 1/2-inch slices
2 celery stalks, cut into 1/2-inch slices
1/2 lemon, cut into wedges for serving

Instructions

Preheat oven to 425°F. Toss carrot and celery slices with 1 tablespoon olive oil on a baking sheet and roast for 15-18 minutes until tender and lightly browned with caramelized edges.
Pat steaks dry. Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add steaks and sear 3-4 minutes per side for medium-rare (internal temperature 130-135°F), basting with the melting butter. Remove steaks to a plate and tent loosely with foil to rest.
In the same skillet over medium heat, add mushrooms and onion. Cook 5-6 minutes, stirring occasionally, until mushrooms release liquid and begin to brown and onions soften.
Sprinkle flour over the vegetables and stir constantly for 1 minute to form a light roux without browning. Gradually whisk in milk, scraping up any browned bits from the pan bottom. Simmer 2-3 minutes until sauce thickens to a velvety consistency that coats the back of a spoon.
Remove sauce from heat and stir in remaining 2 tablespoons butter and lemon juice until butter melts and sauce is glossy. Taste and adjust with additional lemon if desired for brightness.
Slice rested steaks against the grain if preferred. Plate steaks with a generous spoonful of creamy mushroom sauce spooned over top, alongside the roasted carrots and celery. Serve with lemon wedges on the side.

Tips

- Pat the steak very dry before searing to achieve a deep golden crust and prevent steaming in the pan.
- Whisk the milk into the roux slowly and continuously to avoid lumps in the sauce.
- If the sauce thickens too much while resting, thin with a splash of milk before serving.

Nutrition

Calories: 620
Protein: 42g
Carbs: 22g
Fat: 42g