Stout beer gives this savory mushroom sauce with a hint of spicy horseradish a depth of flavor that works superbly with slices of cooked beef.
I am NOT a mushroom fan. Friends and family think I’m nuts (which I probably am), but those woodsy tasting fungi hold no appeal for me. However, since my hubby is in agreement with our friends and family (including the fact that I’m crazy) I’m compelled once-in-awhile to make him a mushroomy meal.
Mike’s best-loved mushroom dish is a creamy soup with leeks and bacon, but since I wanted to eat dinner too (obviously mushroom soup doesn’t top my dinner list), I opted for a mushroom sauce to go with thick slices of steak.
This is my all-time favorite non-stick skillet. It’s cast iron and after years has the best non-stick surface. It will last forever, and does an amazing job cooking steaks. In fact, I prefer it to the grill. The key is to sear the steaks on both sides, then finish them off in the oven. They come out tender every time.
I used the same pan the beef roasted in to make my sauce. I wanted those savory bits on the bottom to flavor the mushrooms and bottle of Mike’s Guinness I’d poured in as the base. When the beer and mushrooms had reduced to a sauce-like consistency, a sprinkle of fresh thyme finished it off and it was ready to hit the plate with those slices of beef.
A happy marriage is all about compromise, isn’t it? Mike gets his mushrooms, and I get steak and sweet potato fries. Sounds like a good deal to me!
Shake it Up!
Try sliced zucchini and onions in place of mushrooms if mushrooms aren’t your thing, and if you don’t like the taste of beer your favorite red wine or beef stock would work well too.
Savory Beef Steak with a Spicy Mushroom Horseradish Sauce
10 minPrep Time
30 minCook Time
40 minTotal Time
- 20 ounces beef steak, a grilling steak, lean, trimmed of fat
- 1 tablespoon all purpose seasoning, opt for salt-free variety
- 1/2 tablespoon olive oil
- 4 cups mushroom , thickly sliced
- 1 1/2 cups beer, pick a beer you like, darker preferred
- 2 tablespoons horseradish sauce, look for 10 calorie variety and if extra hot variety use 1 1/2 tablespoons
- 1 tablespoon fresh thyme, minced
- Preheat the oven to 400 degrees.
- Heat a large non-stick skillet over medium high heat with olive oil. Sprinkle steaks with seasoning and add steaks to the skillet to sear on both sides for 3 - 4 minutes per side.
- Remove pan to the oven and roast steaks for 8 - 10 minutes depending on thickness and until they are your desired doneness. We like a more medium rare steak, so we roast them for just a few minutes.
- Remove the steaks from the oven to a plate covered with foil to keep them warm.
- Place the pan back on the stove over medium high heat and add the mushrooms. Stir frequently for 5 minutes to cook the mushrooms well, then add the beer, thyme and horseradish.
- Bring the mixture to a boil for 5 - 8 minutes to reduce the mixture to a thin sauce consistency.
- Serve over sliced beef.
Food energy: 291kcal
Weight Watchers Points Plus 7
Saturated fatty acids: 4.49g
Monounsaturated fatty acids: 5.38g
Polyunsaturated fatty acids: 0.70g
Total fat: 10.57g
Calories from fat: 95
Carbohydrate, by difference: 6.44g
Total dietary fiber: 1.03g
Total lipid (fat): 12.15g
Total sugars: 1.99g
You can purchase my cast iron skillet on Amazon. It’s completely affordable and comes pre-seasoned. I clean my skillet by gently scrubbing it with a brush, rubbing it with a little olive oil, then placing it on the stove over high heat for a minute. Wipe it with paper towel and it’s ready to go.
Motherrimmy.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I only recommend products I use myself.