Description
Picanha Beef Steak with Creamy Mushroom Sauce is a luxurious dish that transforms any meal into a gourmet experience. The star of this recipe, the Picanha steak, is seared to perfection, creating a mouthwatering crust while remaining juicy inside. Paired with a rich, creamy mushroom sauce made from fresh ingredients, this hearty dish is perfect for family dinners or impressing guests at formal occasions. With simple preparation steps and an array of side dish options, you’ll enjoy creating and savoring this indulgent meal.
Ingredients
Scale
- 32 ounces Picanha Beef Steaks (4 steaks)
- 1 Tablespoon neutral oil (Canola or butter)
- 1 Cup cream
- 1 pint white button mushrooms (sliced)
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 1 ½ Tablespoons paprika
- ½ Tablespoon smoked paprika
- ½ cup white apple vinegar
- 2 Cups beef stock
Instructions
- Reduce the cream in a non-reactive saucepan over low heat for about 20-30 minutes until halved.
- Sauté sliced mushrooms in butter over medium-high heat until golden brown (5-10 minutes).
- Deglaze the pan with white apple vinegar and cook until most evaporates.
- Add flour and both paprikas; stir to combine.
- Whisk in beef stock gradually to avoid lumps, simmering for about 20 minutes.
- Stir in reduced cream and simmer gently for another 5 minutes.
- Season steaks with salt and pepper, then sear in an oven-safe skillet over medium-high heat for about 5 minutes on one side.
- Flip the steaks and sear for an additional 2-3 minutes before transferring to a preheated oven at 400°F until cooked to your liking.
- Let rest briefly before slicing against the grain and serving topped with creamy mushroom sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Frying
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 625
- Sugar: 4g
- Sodium: 610mg
- Fat: 45g
- Saturated Fat: 21g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 130mg