Smothered Steaks With Mushroom Sauce Recipe

Southern Living Smothered Steaks With Mushroom Sauce served over mashed potatoes with roasted cheddar broccoli — Photo:
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely

Active Time:

30 mins

Total Time:

30 mins

Servings:

For a weeknight steak dinner that feels fancy, but is deceptively easy, you want this smothered steak recipe. A glossy pan sauce studded with wild mushrooms beautifully coats each filet, for an impressive meal ready in 30 minutes and made with just a handful of ingredients.

The sauce gets much of its flavor from reduced beef stock, so we suggest using a high-quality stock or even bone broth. Additional flavor comes from the Worcestershire sauce and Dijon mustard that both add a touch of acid, while heavy cream adds body and richness.

The unsung hero of the sauce however is the fond—the brown bits that collect on the skillet after searing the steaks. Make sure to scrape up every last bit of it from the bottom of the pan. And for the best sear, try flipping the steaks frequently, about every minute or so; this will also promote more even cooking.

For a money-saving swap, trade the filets for two (12-ounce) less expensive New York strip steaks, and reduce the cook time to six to eight minutes.

No matter the cut you choose, served with our easy and cheesy Roasted Cheddar Broccoli (recipe below), you'll have a five-star meal.

Why Smothered Steak Is a Southern Tradition

Smothering, whether for meat, seafood, or even vegetables, is a tradition deeply rooted in Cajun and Creole cuisine. Originally it was a dish made with inexpensive cuts of meat that benefited from a quick braise—often served for lunch to farmers and laborers. Today, it's a great dish to make when you're looking for a comforting and inexpensive meal.

Ingredients for Smothered Steaks with Mushroom Sauce

To make these smothered steaks with mushroom sauce, you'll need:

Beef tenderloin filets: 1 inch thick; can substitute for ribeye, chuck, sirloin, strip, or even cube steak.
Black pepper: Seasons the meat.
Kosher salt: Enhances the flavor of the meat and gravy.
Canola oil: Used to sear the meat; can substitute with any oil with a high smoke point.
Beef stock: Reduced to deepen the flavor of the sauce.
Unsalted butter: Adds richness.
Wild mushrooms: The star of the luscious sauce; any mixed mushrooms will work, or stick with a single variety that you prefer.
Shallot: Adds a mild, oniony flavor to the sauce.
Garlic cloves: For an earthy depth.
Heavy whipping cream: Adds a creamy flavor and body to the sauce.
Dijon mustard: A hint of tanginess that elevates the sauce to the next level.
Worcestershire sauce: Adds an umami flavor.
Fresh tarragon: A light licorice flavor that complements the creamy mushroom mixture; can substitute with parsley if preferred.
Flaky sea salt: A crisp, final garnish.

How To Make Smothered Steaks with Mushroom Sauce

This comforting dish comes together in under 30 minutes, all in one pan. Full instructions are below, but here's a brief recap before you get started:

Step 1. Season steaks and cook, turning often, until a thermometer inserted into the thickest part registers 125°F. Transfer to a plate; loosely cover with foil. Wipe skillet clean.
Step 2. Simmer and reduce stock. Transfer to a bowl.
Step 3. Cook mushrooms. Add shallot and garlic; cook until softened. Add reduced stock, then cream, mustard, Worcestershire, and remaining salt. Return steaks to skillet; cook until sauce thickens, flipping steaks halfway through.
Step 4. Spoon sauce over steaks; garnish with tarragon and flaky sea salt.

What To Serve With Smothered Steaks with Mushroom Sauce

We love to serve these steaks with Easiest Mashed Potatoes and Roasted Cheddar Broccoli (recipe below). But if you're looking for alternatives, these sides are also great complements to the steak and mushrooms:

How To Store and Reheat Leftover Smothered Steaks

Refrigerate leftover steaks and sauce in an airtight container for up to three days, or frozen up to three months. Reheat in the microwave or on the stovetop until hot throughout, thinning the sauce with a splash of water or stock if needed while heating.

Editorial contributions by Katie Rosenhouse.

Ingredients

4 (6-oz.) beef tenderloin filets (1 inch thick)
1/2 tsp. black pepper
2 1/2 tsp. kosher salt, divided
1 Tbsp. canola oil
1 cup beef stock
2 Tbsp. unsalted butter
8 oz. fresh wild mushrooms, chopped (about 4 cups)
1 medium shallot, finely chopped (2 Tbsp.)
3 garlic cloves, finely chopped (1 Tbsp.)
1/2 cup heavy whipping cream
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1 Tbsp. chopped fresh tarragon
Flaky sea salt

Directions

Season and cook steaks:

Sprinkle steaks with pepper and 2 teaspoons of the salt. Heat oil in a large cast-iron skillet over high until smoking. Cook steaks, turning often, until a thermometer inserted into thickest portion registers 125°F, about 10 minutes. Transfer steaks to a plate, and loosely cover with aluminum foil. Wipe skillet clean.
Reduce broth:

Reduce heat to medium-high. Add stock; bring to a simmer. Cook until reduced to about 1/4 cup, 3 to 5 minutes. Pour into a heatproof bowl.
Make sauce:

Melt butter in same skillet over high. Add mushrooms; cook, stirring occasionally, until browned, about 5 minutes. Reduce heat to medium-high; add shallot and garlic. Cook, stirring often, until softened, 1 to 2 minutes. Return reduced stock mixture to skillet; add heavy cream, mustard, Worcestershire, and remaining 1/2 teaspoon salt. Return steaks to skillet, and cook over medium-high until sauce thickens, 1 to 2 minutes, flipping steaks halfway through cook time. Remove from heat.
Finish steaks:

Spoon sauce over steaks; garnish with tarragon and flaky sea salt. Serve with Easiest Mashed Potatoes and Roasted Cheddar Broccoli (recipe below).

Roasted Cheddar Broccoli

Preheat oven to 425°F. Stir together 2 Tbsp. olive oil and 2 tsp. Dijon mustard in a small bowl. Toss together 8 cups fresh broccoli florets, mustard mixture, and 1/2 tsp. kosher salt on a large rimmed baking sheet; spread in an even layer. Bake until broccoli is tender-crisp and florets are browned in spots, about 15 minutes, stirring once and sprinkling with 1 cup shredded sharp Cheddar cheese after 10 minutes of bake time. Sprinkle with crushed red pepper, if desired.

ACTIVE 5 MIN. - TOTAL 25 MIN. - SERVES 4

Frequently Asked Questions

Can I use frozen mushrooms for the mushroom sauce?

We prefer fresh mushrooms for this dish, but to substitute for frozen, just throw them right in as directed (you may need to increase the cooking time to brown).
How can I adjust the thickness of the sauce for smothered steak?

If you find your sauce becomes too thick as it stands, adjust with a splash of water or stock to loosen. If it isn't thick enough, remove the steaks and reduce the sauce to thicken. Then spoon over the steaks when ready to serve.
Can I make smothered steaks ahead?

You can prepare these steaks in advance, refrigerate, and reheat on the stovetop or in the microwave when ready to serve.