If you’re planning a romantic dinner for two this month, you can’t go wrong with this classic steak and mushroom dish from Bell’alimento.
Steak and mushrooms go hand in hand in my opinion, personally I don’t have one without the other. It’s very easy to make a delicious steakhouse steak with a side of sauteed mushrooms at home for a fraction of the cost of what you’d spend at a restaurant.
You start out with button mushrooms. I like to shave off the stem so that it’s flush with the caps. You can absolutely remove the stem if you prefer or leave it on completely. Then they’re sauteed simply in a few tablespoons of herb butter. That’s all there is to it. You can buy herb butter already prepared or make your own.
Cook your steaks while the mushrooms are sauteing. Remember to let the steak rest before serving/slicing. Top the steaks with the mushrooms and don’t forget the butter in the pan.
Steak with Herb Sauteed Mushrooms
Prep Time: 10 minutes
Cook Time: 10-15 minutes
3 tablespoons herb butter
6 ounces button mushrooms – whole
2 tablespoons unsalted butter
kosher salt/black pepper
Melt herb butter in a small-medium saute pan. Add mushrooms. Cook until mushrooms have softened. Stirring as necessary.
WHILE mushrooms are cooking, melt butter in cast iron skillet. Season fillets with salt and pepper. Cook fillets over medium heat until seared on both sides. Continue cooking until the internal temperature reaches 145 for medium.
The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes.
Evenly distribute sauteed mushrooms over fillets.