- 3 x 350g Rib Eye or Striploin Steaks
- 400g Cremini Mushrooms (cleaned, trimmed, and sliced)
- 2 Onions (peeled, trimmed, and sliced)
- 2 Cloves of Garlic (finely diced)
- 2 Sprigs Thyme
- 250ml Chicken Stock
- 50ml Madeira Wine
- 75ml Worcestershire Sauce
- 75ml Rice Wine
- 2tbsp Soy Sauce
- 150ml Heavy Cream
- Small bunch Parsley (washed, trimmed, and leaves picked)
- Season your steak with salt the night before, or at least a couple of hours in advance of cooking. Before cooking, remove from the fridge to allow the steak to come to temperature.
- Preheat the oven to 325ºF.
- In a non-stick oven proof saute pan, cook under high heat till piping hot. Add 1tbsp olive oil and place your steaks in the pan and cook the steak for approximately 1-2mins each side, till the steaks are golden brown on both sides.
- When your steaks are seared, place your pan with your steaks in the oven for 15-20mins until the internal temperature reaches medium rare (120-125ºF).
- Remove your pan and steaks from the oven. Remove your steaks from the pan, set aside and reserve.
- Add your mushrooms, onions, and garlic to the same pan used for cooking the steaks and cook over medium high heat until caramelized and lightly golden brown.
- Turn up the the heat to high and add your thyme, Worcestershire Sauce, and rice wine and reduce it all down to a syrupy consistency. Add your chicken stock along with any juices released from your steaks while resting and allow it to come up to a boil. When it comes to a boil, add your cream, soy sauce and Madeira to finish the sauce.
- Carve/slice your steaks.
- Pour your cream sauce onto a large serving platter and arrange your sliced steaks on top and garnish with parsley leaves.
- This was part of a early holiday meal I did with my family as an alternative main to Turkey. I know some people aren’t celebrating the holidays feeding a large crowd or don’t like the taste of Turkey, so this is a good alternative for someone to cook something special, extravagant and delicious during the holidays.
- Depending upon the size, shape and thickness of your steaks, it may take more or less time stated in the recipe. So adjust accordingly. Ideally you want your steaks to be about 1.5-2inches thick.
- Try to use the best quality meat you can afford, as it does make a difference in the end product being served. The ones I used in this recipe where 31 day Dry Aged Ribeyes.
- When you’re buying mushrooms, try to go for larger ones with the caps open and gills exposed. These will be more flavourful than the smaller ones. Not to mention, it’ll be easier and less time consuming to clean, trim and slice 10 larger ones versus 20-25 smaller ones.
- When you’re cooking steak or any protein for that matter, keep in mind that the temperature will continue to rise another 5-10 degrees due to the residual heat continuing to cook the protein. So if you’re looking for medium rare at your steak with an internal temperature of 130ºF, you should take your steaks out of your pan at the 120-125ºF mark.
- If you notice for the sauce, I don’t add any salt but used soy sauce instead. Soy sauce has a lot of natural umami flavours which salt doesn’t have, which will complement the savouriness of the steak.