Recipe: Steak with mushroom sauce

Home Cooking Recipe: Steak with mushroom sauce


Unlike the mushroom sauce in the restaurant, the sauce you make is enough.



  1. Prepare a steak, preferably at room temperature. That is to say, if it is in the refrigerator, it is best to take it out for a few hours. If it is frozen, take it out and thaw it the day before. This way the steak will not hydrate when it is fried.

  2. Sprinkle a layer of salt and pepper on both sides of the steak.

  3. Put unsalted butter and a little bit of olive oil in the pan (to prevent the butter from getting too fast), and add fresh thyme (dry as well) to heat and melt.

  4. Take the thyme out (will zoom), then turn to medium heat and start frying the steak. Use a spoon to keep the butter in the pot on the steak. Maturity adjusts itself.

  5. Take the steak out and rest. Place the sliced ​​white mushrooms on the pot that has just been fried. If you think that the butter is not enough, add some more. Sprinkle with salt and pepper. Stir-fry until the water.

  6. Sprinkle with flour, like a thick sauce, let the flour absorb the soup into a batter, then pour the milk. Add thyme again. Boil on low heat. Pour in the gravy that comes out of the steak and mix well.

  7. Pour the mushroom sauce on the steak~ Finish


When frying the steak, the butter should be put enough. Don't be afraid of too much. The meat itself does not absorb oil. The remaining oil is used to fry the mushrooms and the color is good. The difference between fresh thyme and dried is that the fresh thyme also has a fresh taste of lemon.

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