It looks like you’re sharing a delicious beef recipe inspired by a restaurant trick! Would you like me to help complete the recipe or provide any tips to make it even better?
Here’s a possible continuation for your Beef with Mushroom Gravy recipe:
For the Gravy (continued):
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 240ml (1 cup) beef broth
- 120ml (½ cup) heavy cream (or substitute with milk for a lighter version)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon thyme (fresh or dried)
- Salt and black pepper to taste
Instructions:
- Cook the Beef:
- Heat olive oil in a large skillet over medium-high heat.
- Season the rib-eye steak generously with salt and black pepper.
- Sear the steak for 3-4 minutes per side (for medium-rare) or until desired doneness. Remove and let it rest for 5-10 minutes before slicing.
- Make the Gravy:
- In the same skillet, melt butter over medium heat.
- Add chopped onions and sauté until soft (about 3 minutes).
- Add mushrooms and cook until golden brown (5-6 minutes).
- Stir in garlic and flour, cooking for 1 minute.
- Gradually whisk in beef broth, then add heavy cream, Worcestershire sauce, Dijon mustard (if using), and thyme.
- Simmer until the gravy thickens (about 3-4 minutes). Season with salt and pepper.
- Serve:
- Slice the beef against the grain and serve with the rich mushroom gravy on top.
- Pairs well with mashed potatoes, roasted veggies, or crusty bread.