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steak with a cream sauce
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Steak de Burgo

This really is a simple, filling meal and can be paired with a light red wine or rose for a perfect weeknight meal for two.
Course Beef
Cuisine American
Keyword beef, cooking for two, steak
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings
Calories 744kcal
Author Cuisine For Two Magazine

Ingredients

  • FOR THE MEAT...
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon olive oil
  • 1 cup sliced button mushrooms
  • 2 teaspoons minced fresh garlic
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/2 cup heavy cream
  • 1/4 cup dry vermouth
  • chopped fresh parsley for garnish
  • FOR THE POTATOES...
  • 1/2 cup sliced scallions
  • 3 Tablespoons of sour cream
  • 2 Tablespoons unsalted butter
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Instructions

  • Using a 10" skillet, heat the butter and oil over medium-high heat until butter melts.
  • Add steaks. Saute until internal temperature reads 130ยบ. This should only take no more than 3-minutes per side.
  • Make sure you under-cook the meat at this point.
  • DO NOT COOK IT TO SERVING TEMPERATURE.
  • Transfer meat to a plate and tent with foil.
  • Add mushrooms to skillet; saute until browned, 3-4 minutes.
  • Add garlic, basil and oregano; stir together and cook until garlic is fragrant, 40-60 seconds.
  • Combine the cream and vermouth in a cup.
  • Stir into skillet with mushrooms.
  • Turn down the heat to medium, and reduce mixture by half.
  • Add meat and accumulated juices to the pan.
  • Cook until meat reaches desired doneness.
  • Serve steaks with the sauce.
  • FOR THE POTATOES:After cooking potatoes till done - a fork enters the potatoes easily; drain in colander.
  • Return drained potatoes to hot pot; cover and cook for 1-2 minutes, removing any remaining moisture.
  • Remove from heat.
  • Stir in scallions, sour cream, butter and mustard.
  • Smash potatoes using a potato masher to reach desired consistency.
  • Season with salt and pepper.