Pan seared Beef Steak and Mushroom is a delicious dinner meal.
I tend to prepare this recipe frequently because it’s straightforward and a one-pan dish that we all enjoy at home.
How to cook this steak and mushroom sauce?
This steak and mushroom dish is prepared in two stages.
The steaks are seasoned and pan seared on both sides over sliced onions.
The onions prevent the oil from splashing and the steak cooks evenly this way while remaining juicy.
Then remove the steaks before preparing the mushroom gravy for steak.
Now you prepare the mushroom sauce for steak in the same pan.
Sliced mushrooms are added to the onion in the pan and braised.
Then cream and seasonings are added to the mushroom steak sauce recipe.
The still hot mushroom sauce is then poured over the steak when you are ready to serve your steak with mushroom sauce.
Steak cooking temperature
Everyone likes their steak differently.
While I usually tend towards a lightly pink cooked medium steak, I understand that guests might not feel the same way.
Here you have a quick chart of inner steak temperatures.
Measure these with a meat thermometer to cook the most perfect pan seared steak.
- Rare Steak temperature: 130 Fahrenheit/ 55 Celsius
- Medium Rare Steak temperature: 140 Fahrenheit/ 60 Celsius
- Medium Steak temperature: 160 Fahrenheit/ 71 Celsius
- Well Done Steak temperature: 170 Fahrenheit/ 77 Celsius
Best Wine with Steak
- Cabernet Sauvignon red wine – Dry ad Flavorful
- Shiraz/ Syrah red wine – Full-bodied and flavorful
- Malbec red wine – Full-bodied and dry
- Pinot Noir – Lighter-bodied and dry
We serve our wines in Riedel Glass.
They come from Kufstein, near my town in Austria, and are known for the best wine glasses worldwide.
Steak Dinner Sides
Dear Reader, How do you like your steak? well done, medium, medium-rare or rare?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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One Pan Steak and Mushroom Sauce Recipe
For the Steak
- 4 Steaks
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Salt
- 1-2 Tablespoons Butter
- 1 Onion
- 1 Teaspoon Herbes de Provence
- 2 cloves Garlic finely chopped
For the Sauce
- 7 ounces Mushrooms sliced
- 1/2 cup White Wine
- 1/2 cup Broth
- 1/4 cup Cream
- pinch Salt
- pinch Black Pepper
- few Pink Peppercorn optional, or green pepper corn
- 1/4 cup Parsley optional, roughly chopped
- Rinse your steaks and pat dry with a kitchen towel. Season the steaks on both sides with salt and pepper.
- Heat up a pan with the butter and allow the butter to melt. Add the onion slices to the pan and keep on medium heat.
- Cook the onions for 1-2 minutes before you place the steaks into the pan over the onions. The onions prevent splashing of the butter.
- Sprinkle the Herb de Provence and place the finely chopped garlic over each steak. One side of the steak is enough.
- Turn the steak once you can see it has turned it’s color and looks cooked. Cook both sides and control your heat when pan searing the steaks.
- Decide how well you want your steak to be done and check with a meat thermometer the temperature. Refer to the temperature chart in the post.
- Take the steak out of the pan and keep aside in a serving dish. Leave back the onions in the pan.
- To prepare the sauce, add the sliced mushrooms to the pan. Add some more butter if too dry and cook the mushrooms soft.
- Pour the white wine into the pan over the mushrooms. Stir cook a bit and then continue to add in the broth and cream.
- Season with salt and black pepper if needed. Add pink or green peppercorn to the sauce if you like to add some more flavors. You can add fresh parsley too.
- Mix everything properly and cook the mushroom sauce down until you think it’s ready to be served over the steaks.
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