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If you’re in search of a dish that perfectly balances indulgence and sophistication, look no further than Sizzling Steak with Creamy Mushroom Sauce & Asparagus. This recipe embodies a tantalizing combination of succulent ribeye steaks, a rich and velvety mushroom sauce, and vibrant, fresh asparagus. Each component complements the others, creating a symphony of flavors that is sure to impress both family and guests alike.

Steak with Creamy Mushroom Sauce & Asparagus Recipe

Indulge in this mouthwatering Sizzling Steak with Creamy Mushroom Sauce & Asparagus! Perfectly cooked ribeye steaks are topped with a rich, velvety mushroom sauce made with garlic and heavy cream. Paired with tender asparagus to make a complete meal that's both flavorful and elegant. Ideal for date nights or special occasions, this dish is sure to impress. Serve with a squeeze of lemon for an extra zing! Ready in just 40 minutes!
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Ingredients
  

2 boneless ribeye steaks (about 1 inch thick)

Salt and black pepper, to taste

2 tablespoons olive oil

1 cup sliced mushrooms (button or cremini)

2 cloves garlic, minced

½ cup heavy cream

1 teaspoon Dijon mustard

1 tablespoon fresh parsley, chopped (plus more for garnish)

1 lb asparagus, trimmed

1 tablespoon butter

Lemon wedges, for serving

Instructions
 

Prepare the Steaks: Season both sides of the ribeye steaks with salt and black pepper. Let them sit at room temperature for about 20 minutes before cooking.

    Blanch the Asparagus: In a large pot, bring salted water to a boil. Add the trimmed asparagus and cook for 2-3 minutes until bright green and tender-crisp. Remove and transfer to an ice bath to stop the cooking process. Drain and set aside.

      Cook the Steaks: In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once the oil is hot, add the steaks. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time to your desired doneness. Once cooked, remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.

        Make the Creamy Mushroom Sauce: In the same skillet, reduce the heat to medium and add sliced mushrooms. Sauté for 5-7 minutes until the mushrooms are golden brown. Add minced garlic and cook for an additional minute until fragrant.

          Add Cream & Seasoning: Stir in the heavy cream, Dijon mustard, and chopped parsley. Cook for another 3-4 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.

            Sauté Asparagus: In a separate smaller skillet, melt 1 tablespoon of butter over medium heat. Add the blanched asparagus and sauté for about 2-3 minutes, allowing it to warm through and pick up a bit of flavor from the butter. Remove from heat.

              Serve: To plate, place the resting ribeye steak on a plate, spoon the creamy mushroom sauce generously over the top, and arrange the sautéed asparagus on the side. Garnish with additional chopped parsley and serve with lemon wedges on the side for squeezing over the steak.

                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 2