This Family-Style Steak with Mixed Mushrooms is a gourmet meal that comes together quickly and easily. Perfectly cooked steak with creamy mushrooms will satisfy all your restaurant cravings at home. Jump to Recipe
This post is sponsored by Dairy Farmers of Canada.
I did not grow up in Canada, so the iconic Milk Calendar was never a part of my childhood. Once I finished university, moved out on my own, and got seriously interested in cooking, Milk Calendar became a staple on my coffee table. The first time I met my husband’s (still just boyfriend at that time) parents at their home, I was delighted to see the calendar on their kitchen wall. The Milk Calendar contains a delicious collection of nutritious and easy family recipes featuring milk and dairy products, with gorgeous and mouth-watering photographs. It’s a time-honoured tradition that finds its way to close to 2 million Canadians every year.
I love dairy. I eat dairy every day and I believe that milk and various dairy products are an important part of our diet and healthy lifestyle. Perhaps, that’s my Russian roots talking. Milk was not a staple in my diet, yet dairy was. I grew up drinking Kefir, Ryazhenka, and Prostokvasha. Kefir is becoming more and more common in the supermarkets here, but Ryazhenka and Prostokvasha can still only be found in the specialty Russian supermarkets; however they are made in Canada with Canadian milk. Farmers Cheese is often considered an almost miracle product in Russia. Made by heating up milk with a little bit of buttermilk or sour cream and letting it curdle, it is used in cakes, cookies, and hundreds of other recipes. Most notably, it is eaten on its own with just a little bit of fruit jam, similarly how yogurt is eaten in other countries. Dairy is one of my favourite food groups and with the Milk Calendar it is easy to incorporate it in many healthy and delicious recipes.
This year’s Milk Calendar features 19 amazing recipes developed by the accomplished food writer and recipe developer Heather Trim. The calendar is a great resource that will help you incorporate dairy into your lifestyle. Visit milkcalendar.ca to learn how to get a copy or to download a pdf version of the calendar.
I tested the Family-Style Steak with Mixed Mushrooms dish, which is the recipe for April. It comes together easily and the result is a restaurant quality meal. It is something that you would get at an upscale eatery and think that the chef slaved over the meal for hours. It’s pleasantly surprising that it takes under 30 minutes to prepare this Family-Style Steak with Mixed Mushrooms, and much of the actual cooking takes place in the oven. It’s classy, it’s cozy, it’s satisfying. It’s healthy, it’s delicious!
I’ve never cooked thick flat grilling steak before and was surprised at how easy and flavourful it was to prepare. Just sear for two minutes on both sides and then cook at a high temperature in the oven for 10 minutes. I cooked for a few minutes longer as I was going to share this steak with Baby and wanted the meat to be cooked more. I did check the internal temperature after the allotted 10 minutes and it was just as expected at a nice medium-rare. The mushroom sauce made with 100% Canadian milk is absolutely fabulous. It is so easy to prepare also. Just sauté the mushrooms for a few minutes until they softened, then add a bit of flour, milk, and let the mixture cook until thickened. The sauce is velvety, earthy, and creamy. You would never believe it is made with 2% milk and not with cream or cream cheese. This Family-Style Steak with Mixed Mushrooms is such a satisfying meal. It is easy and fast enough to make during the week for a quick dinner and it’s elegant and fancy enough to serve to guests.
Family-Style Steak with Mixed Mushrooms
- 1 lb (500 g) 2-inch (5 cm) thick grilling steak such as culotte or hanger, or whole tri-tip roast
- ½ tsp (2 mL) salt, divided
- Freshly ground pepper
- 2 tbsp (30 mL) butter, divided
- 1 lb (500 g) mixed types of mushrooms, sliced
- 1 tsp (5 mL) dried thyme leaves
- 2 cloves garlic, minced
- 1 tsp (5 mL) Worcestershire sauce
- 1 tbsp (15 mL) all-purpose flour
- 1 cup (250 mL) milk
- ¼ cup (60 mL) chopped fresh parsley
- Preheat oven to 425°F (220°C). Score top of steak then season with ¼ tsp (1 mL) each of salt and pepper.
- Melt 1 tbsp (15 mL) butter in an ovenproof skillet over medium-high heat. Add steak; sear for 2 min on each side. Place in oven, then roast for 10 min. Take internal temperature; depending on cut used, you may need to roast up to 10 more min (medium-rare is 140°F/60°C). Temperature will rise slightly when steak stands.
- In a large frying pan, melt remaining 1 tbsp (15 mL) butter over medium heat. Add mushrooms, thyme, garlic, remaining ¼ tsp (1 mL) salt and pepper to taste. Stir frequently for 8 min or until mushrooms have softened. Stir in Worcestershire.
- Stir in flour; gradually stir in milk. Stirring, bring to a boil. Stir frequently until sauce-like in consistency, about 4 min. Stir in parsley.
- Transfer steak to a cutting board; let stand for 5 min. Thinly slice across the grain. Serve with mushroom sauce.
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