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Appetizing bone-in steak with mushrooms in a creamy sauce

Author
Cookinero 19 Apr 2025
6970
Appetizing bone-in steak with mushrooms in a creamy sauce

A classic English dish - T-bone steak with mushrooms in a creamy sauce. All the elements complement each other perfectly. Melting-in-your-mouth meat, tender slightly salty mushrooms and a superb creamy sauce that ties everything together. A truly royal dish.

How to cook Appetizing bone-in steak with mushrooms in a creamy sauce

Step 1

Appetizing bone-in steak with mushrooms in a creamy sauce

Cut the meat into steaks. Add salt and pepper to taste, pour red wine over everything and let the meat sit for a while so that it absorbs the flavor and aroma.

Step 2

Appetizing bone-in steak with mushrooms in a creamy sauce

While the steaks are marinating, heat up a frying pan, grease it with oil. Put the marinated meat on the heated frying pan and fry under a closed lid for 40 minutes on each side.

Step 3

Appetizing bone-in steak with mushrooms in a creamy sauce

While the steaks are cooking, make the mushroom sauce. Clean the mushrooms and cut them into wedges. Also cut the onion into quarters and fry the mushrooms with the onion in a heated frying pan with butter until golden brown. Add the cream to the pan and fry for another 5 minutes, then add red wine to the sauce and leave for another 2 minutes to evaporate the alcohol.

Appetizing bone-in steak with mushrooms in a creamy sauce - FAQ About Ingredients, Baking Time and Storage

Yes, boneless steak works well too! Adjust cooking time slightly (about 30-35 minutes per side) since boneless cuts cook faster than bone-in.
For alcohol-free options, try grape juice with a splash of vinegar (for acidity) or beef broth. For depth, a tablespoon of balsamic vinegar works in the sauce.
Store in an airtight container for up to 3 days in the fridge. Reheat gently in a covered pan with a splash of water or broth to keep the steak moist.
Absolutely! Swap steak for portobello mushrooms or thick cauliflower steaks. Use vegetable broth instead of red wine, and follow the same sauce steps.
Replace cream with full-fat coconut milk or Greek yogurt (stirred in at the end). For fewer carbs, omit the onions or use a small amount of minced shallot.
Try mashed cauliflower (low-carb), roasted asparagus, or a crisp green salad. For heartier sides, garlic mashed potatoes or crusty bread soak up the sauce beautifully.
Yes, but freeze them separately. Sauce keeps for 1 month; steak for 2-3 months. Thaw overnight in the fridge and reheat sauce on the stove, steak in a low oven.
Double the recipe easily—use two pans to avoid overcrowding while cooking. For sauce, a wider pan helps liquids reduce evenly.
The lid traps heat for even cooking, but the high temp still sears the steak. For crispier edges, remove the lid for the last 5 minutes per side.

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