Steak Au Poivre with Sherry Mushroom Cream Sauce
20 min prep
25 min cook
Serves 2
Ingredients
- 8 oz Baby bella mushrooms, cleaned
- 1/2 cup Beef broth
- 16 oz Boneless New York strip steak, or rib eye
- 1/2 tsp Coarse kosher salt, plus more as needed for seasoning
- 1 Medium Fresh shallot, minced
- 1 tbsp Grapeseed oil, plus more as needed
- 1 tsp Ground black pepper, plus more as needed for seasoning
- 1/2 cup Heavy whipping cream
- 1/3 cup Sherry wine
Shop ingredients
- Item, Fresh Whole Baby Bella Mushrooms. Quantity: 1 each. Price: $1.75.
- Item, Hill Country Fare Beef Broth. Quantity: 1 each. Price: $1.02.
- Item, H-E-B Boneless Beef New York Strip Steak. Quantity: 2 eachs. Price: $15.06.
- Item, H-E-B Coarse Kosher Salt. Quantity: 1 each. Price: $2.60.
- Item, Fresh Shallots. Quantity: 1 each. Price: $0.46.
- Item, Ottavio Grapeseed Oil. Quantity: 1 each. Price: $7.26.
- Item, H-E-B Coarse Ground Black Pepper. Quantity: 1 each. Price: $2.58.
- Item, H-E-B Heavy Whipping Cream. Quantity: 1 each. Price: $3.50.
- Item, Taylor Dry Sherry Wine. Quantity: 1 each. Price: $8.31.
Instructions
- Add shallots and mushrooms and stir fry 2 to 3 minutes scraping up cooked bits. Add wine and turn up heat to medium, cook until wine is almost evaporated. Add broth and cream.
- Allow steaks to sit at room temperature at least 20 minutes. Heat a cast iron skillet over medium heat and allow to get very hot, 5 to 10 minutes.
- Brush oil over steaks, and season liberally with salt and pepper. Sear meat in pan and cook 3 to 4 minutes on one side or until nicely caramelized.
- Continue to cook until cream mixture starts to thicken and can easily coat back of a spoon without running off. Remove from heat and allow to cool. Season to taste as needed with more salt and pepper. Serve sauce over steaks. Garnish with fresh herbs if desired.
- Remove meat from pan to a dish and cover with foil. Make pan sauce while steaks rest.
- Turn off heat, flip meat over and cook an additional 4 to 6 minutes or until temperature reaches 140 - 145ºF. There will be enough residual heat in pan to finish cooking, depending on desired doneness and thickness of meat.
- Using same pan, do not wipe or pour out any remaining fat or cooked bits. Set pan over medium-low heat.
Nutrition
Nutrition Facts
2 servings
- Amount Per ServingCalories690
- % Daily Value*
- Total Fat
- 41g
- 63%
- Saturated Fat
- 20g
- 100%
- Trans Fat
- 1g
- Cholesterol
- 180mg
- 60%
- Sodium
- 1070mg
- 45%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 2g
- Sugars
- 8g
- Protein
- 56g
- Vitamin C
- 2%
- Calcium
- 6%
- Iron
- 30%
- Vitamin A
- 20%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.