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Recipes
Grilled Steaks with Creamy Mushroom Sauce
4 servings
45 minutes total

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon fresh chives
  • 2 lb boneless steaks (such as ribeye, New York strip, or tenderloin)
  • 1 tablespoon umami seasoning
  • 5 oz sliced fresh shiitake mushrooms
  • 4 oz gourmet mushroom blend (sliced fresh baby portabella, shiitake, and oyster mushrooms)
  • ¼ cup dry sherry (or beef bone broth)
  • ½ cup beef bone broth
  • 1 teaspoon roasted garlic (or beef) bouillon base
  • 1 (5.2 oz) package garlic-herb spreadable cheese
  • 1 (24 oz) package refrigerated mashed potatoes

Steps

    1. Preheat grill (or grill pan) on medium-high. Melt butter. Slice chives thinly. Brush steaks with 1 tablespoon butter, then sprinkle with umami seasoning (wash hands).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 3 tablespoons butter in pan, then add all mushrooms; cook 6–7 minutes, stirring occasionally, until mushrooms have softened and released most of their liquid.
    3. Add sherry, bone broth, and bouillon base to pan; stir to loosen any food bits on bottom of pan. Bring to a simmer and cook 3–5 minutes until liquid has reduced by one-half.
    4. Reduce heat to low and stir in cheese; cook 1 more minute, stirring continuously, until blended and smooth. Cover and keep warm.
    5. Grill steaks 3–4 minutes on each side until 125°F (for medium-rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let rest 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    6. Heat mashed potatoes following package instructions, then sprinkle with chives. Slice steaks and top with creamy mushroom sauce. Serve with mashed potatoes.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 710, Total Fat 46g, Sat Fat 23g, Trans Fat 0.5g, Chol 185mg, Sodium 1360mg, Total Carb 29g, Fiber 4g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 41g, Vitamin D 0%, Calc 8%, Iron 30%, Potassium 20%