Steak with Mushrooms and Mustard Sauce
Ingredients
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2 beef steaks
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1 teaspoon salt
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¼ teaspoon black pepper
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6 ounces mushroom halves
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1 tablespoon extra-virgin olive oil
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¼ teaspoon salt
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½ cup beef broth
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the steaks
Place the steaks on the June Roasting Rack set in the June Pan. Season the steaks all over with the salt and pepper.
2 beef steaks
1 teaspoon salt
¼ teaspoon black pepper
June Pan
June Roasting Rack
measuring spoons
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the geometric center of the steak.
June Food Thermometer
Season the mushrooms
Place the mushrooms in a medium bowl and drizzle with the olive oil. Toss to coat the mushrooms. Sprinkle with the salt, and toss to coat again.
medium bowl
6 ounces mushroom halves
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
Add the mushrooms
Add the mushrooms to the June Roasting Rack, arranging them around the steak. Set cooking preferences using the button below. Recommended settings are prepopulated.
Cook the steak and mushrooms
Place June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Cook the steak and mushrooms until the steak is cooked to your preference, about 15-30 minutes depending on desired doneness.
Remove the steaks from the June Oven and deglaze the pan
Remove the steak and mushrooms from the June Oven and set the June Pan on a cooling rack. With protected hands, carefully lift the June Roasting Rack with the steak and mushrooms from the June Pan and set over another June Pan or large plate (to catch any drips), reserving the June Pan and any liquid that may have accumulated on it during cooking. Tent the steak and mushrooms with foil to keep warm while you make the sauce. While the June Pan is still hot, add the beef broth to it and use a spatula or a wooden spoon to scrape up any browned bits. Pour the liquid into a liquid measuring cup to use for the sauce.
cooling rack
June Pan
spatula
liquid measuring cup
½ cup beef broth
Start the sauce
In a large saute pan, heat the butter and the oil over medium heat. Add the shallot and cook until softened and beginning to brown, about 2 minutes. Add the reserved liquid and whisk to incorporate. Bring the mixture to a boil and let the mixture reduce, whisking occasionally, until it has thickened, about 1-2 minutes.
saute pan
whisk
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 tablespoons diced shallot
Finish the sauce
Reduce the heat to low, then whisk in the cream and mustard. Let the mixture come back to a simmer, then remove the sauce from heat. The sauce should be thick enough to coat the back of a spoon. If it seems too thin, resume simmering until it has thickened.
3 tablespoons heavy whipping cream
1 teaspoon Dijon mustard
Serve the steak
Serve the steak with the mushrooms on the side, drizzling the steak with the warm sauce.