About the mushrooms: I chose cremini for this recipe, but any mushrooms work, even button. Consider shiitake, portobello, oyster, or a combination of wild mushrooms.
About the steak: Any steak cut works - from rib-eye to a petite filet, just pick your favorite.
What to serve this with? Serve with something to soak up the gravy, like mashed potatoes, pasta, couscous or rice.
Seared Steaks with Wild Mushroom Gravy
2 teaspoons olive oil
1 cup sliced wild mushrooms (cremini, shiitake, portobello, or a combination)
4 sirloin steaks
Salt and ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1/2 cup milk
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook until soft and starting to release liquid, about 3 to 5 minutes.
Using a slotted spoon, remove the mushrooms from the pan and set aside.
Season the steaks with salt and pepper and add them to the same pan over medium-high heat. Cook for 1 minute per side, until you get nice brown marks on both sides (we'll finish cooking later). Remove the steaks from the pan and set aside.
Melt the butter in the same skillet over medium-high heat. Whisk in the flour until smooth. Whisk in the broth and bring to a simmer. Whisk in the milk, Worcestershire sauce, garlic powder, and onion powder and return to a simmer. Return the steaks and mushrooms to the pan (and any accumulated juices from their plates) and simmer for 2 to 5 more minutes (2 minutes for more medium-rare meat - just remember that the steak will continue to cook a little after you remove it from the heat). You should now have perfectly cooked steaks and a thick mushroom gravy. If you want your gravy thicker, remove the steaks and keep cooking the gravy until it's where you want it.
Serve the steaks with the mushroom gravy spooned over top (of course, right?).
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