20-Minute Creamy Garlic Beef & Mushroom

Chef Amber

Restaurant-quality beef steaks seared to perfection and smothered in a rich, velvety garlic butter mushroom sauce. A one-pan low-carb dinner.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 2

Course: dinner

Cuisine: American

Calories: 450

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.

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.

Nutrition Facts (per serving): Carbs: 6g | Protein: 35g | Fat: 32g