Creamy Garlic Beef and Mushroom recipe is proof that you don’t need to spend hours in the kitchen to create a restaurant-quality dinner. We are talking about tender, juicy seared steaks swimming in a luxurious, velvety sauce packed with golden browned mushrooms, garlic, and fresh herbs. It is rich, savory, and incredibly comforting. Best of all, it is made entirely in one pan and ready in just 20 minutes, making it the perfect choice for a busy weeknight or a romantic date night. Serve this luscious beef over our famous Instant Pot Mashed Potatoes to soak up every drop of that liquid gold gravy.
Why You’ll Love This Recipe
You will love this recipe because it delivers maximum flavor with minimal effort. It uses simple pantry staples to create a sophisticated dish that tastes like it came from a high-end steakhouse. The combination of earthy mushrooms, pungent garlic, and rich cream creates a sauce so good you will want to drink it. Plus, it is naturally low-carb and Keto-friendly, so you can indulge without the guilt. Cleanup is a breeze since everything cooks in a single skillet, leaving you more time to enjoy your meal.
The Science of Searing
- Why do we sear the beef at high heat first?
- This process is called the Maillard reaction. It is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
- By searing the steak in a hot pan, you create a flavorful brown crust that adds depth and complexity to the dish.
- If you overcrowd the pan or use low heat, the meat will steam instead of sear, resulting in a grey, chewy texture and a lack of that savory “meaty” flavor.
- The brown bits left at the bottom of the pan (called fond) are deglazed with broth later, becoming the flavor foundation for the creamy sauce.
Ingredients You Need
- Beef Steaks: Top Sirloin, New York Strip, or Ribeye work best. You can leave them whole (as shown) or cut into bite-sized cubes.
- Mushrooms: Cremini (Baby Bella) or white button mushrooms, sliced.
- Garlic: Fresh minced garlic is non-negotiable for the best flavor.
- Butter & Oil: A mix of butter (for flavor) and olive oil (to prevent burning) for searing.
- Heavy Cream: The base of the sauce. Do not use milk, or the sauce will be too thin.
- Beef Broth: Adds savory depth and helps deglaze the pan.
- Herbs: Fresh basil or parsley for a pop of color and freshness.
- Parmesan Cheese: Optional, but adds a salty, nutty kick to the sauce.
How to Make It (Step-by-Step)
Step 1: Pat the steaks dry with a paper towel and season generously with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Sear the steaks for 3-4 minutes per side until browned and cooked to your desired doneness. Remove steak from the pan and set aside to rest.
Step 2: In the same pan, add a little more butter if needed. Add the sliced mushrooms and cook for 5 minutes until they are golden brown and their liquid has evaporated. Add the minced garlic and cook for just 30 seconds until fragrant.
Step 3: Pour in the beef broth to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Lower the heat and stir in the heavy cream and parmesan cheese (if using). Simmer gently for 2-3 minutes until the sauce thickens slightly.
Step 4: Return the steaks (and any juices on the plate) back to the skillet. Spoon the creamy mushroom sauce over the meat to warm it through. Garnish with fresh chopped basil or parsley and serve immediately.
3 Mistakes That Ruin Creamy Beef
- Cooking Cold Steak: Never cook steak straight from the fridge. The cold center will require longer cooking, leading to a burnt exterior and tough interior. Let the meat sit at room temperature for 20 minutes before cooking.
- Boiling the Sauce: Once you add the heavy cream, do not let the sauce boil vigorously. High heat can cause the dairy to split or curdle. A gentle simmer is all you need to thicken it.
- Slicing Too Soon: If you cut into the steak immediately after cooking, all the juices will run out onto the board, leaving you with dry meat. Let it rest for 5 minutes allows the juices to redistribute.
What to Serve with Creamy Garlic Beef
This rich main course needs a side dish that can handle the sauce. It pairs perfectly with Instant Pot Mashed Potatoes or fluffy white rice. for a low-carb option, serve it over cauliflower mash, zucchini noodles, or steamed green beans.
FAQ
Can I use chicken instead of beef? Yes! This sauce is incredibly versatile. You can swap the beef for chicken breast or thighs. Just adjust the cooking time to ensure the chicken is cooked through to 165°F (74°C).
How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat. Do not microwave on high power, or the cream sauce may separate and the beef will become rubbery.
Can I make this dairy-free? You can use full-fat coconut milk or a plant-based heavy cream alternative. The coconut milk will add a slight coconut flavor, but it still pairs well with the garlic and spices.
20-Minute Creamy Garlic Beef & Mushroom
Ingredients
Method
- Step 1: Pat the steaks dry with a paper towel and season generously with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Sear the steaks for 3-4 minutes per side until browned and cooked to your desired doneness. Remove steak from the pan and set aside to rest.Step 2: In the same pan, add a little more butter if needed. Add the sliced mushrooms and cook for 5 minutes until they are golden brown and their liquid has evaporated. Add the minced garlic and cook for just 30 seconds until fragrant.Step 3: Pour in the beef broth to deglaze the pan, scraping up any brown bits from the bottom with a wooden spoon. Lower the heat and stir in the heavy cream and parmesan cheese (if using). Simmer gently for 2-3 minutes until the sauce thickens slightly.Step 4: Return the steaks (and any juices on the plate) back to the skillet. Spoon the creamy mushroom sauce over the meat to warm it through. Garnish with fresh chopped basil or parsley and serve immediately.
Notes
