Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter

Steak, mushrooms, butter and blue cheese is a match made in heaven! With this dish I am letting the flavours of the ingredients shine so the mushrooms are really simple with onions, garlic, thyme and a bit of parsley which all complement the steak well! This pan seared steaks with sauteed mushrooms and roasted garlic gorgonzola butter is a fantabulous option for an intimate Valentine’s Day dinner, or any other special occasion!

Pan Seared Steaks with Sauteed Mushrooms and Roasted Garlic Gorgonzola Butter

ingredients

For the sauteed mushrooms:

• 1/2 tablespoon oil
• 1/2 tablespoon butter
• 8 ounces mushrooms, sliced
• 1 onion, sliced or diced
• 2 cloves garlic, chopped
• 1/2 teaspoon thyme, chopped
• 1/2 cup beef broth or chicken broth or wine
• salt and pepper to taste
• 1 tablespoon parsley chopped (optional)

For the pan seared steaks:

• 1 tablespoon oil
• 2 (6 ounce) steaks (strip loin, rib eye, prime rib, etc)
• salt and pepper or steak seasoning to taste
• 2 tablespoons roasted garlic gorgonzola butter

directions

For the sauteed mushrooms:

1. Heat the oil and melt the butter in a pan over medium-high heat, add the mushrooms and onions and cook until the mushrooms have released their moisture, it has cooked off and the mushrooms start to caramelize, about 15-20 minutes.
2. Add the garlic and thyme and cook until fragrant, about a minute.
3. Add the broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon as the broth simmers.
4. Season with salt and pepper to taste, sprinkle in the parsley and set aside.

For the pan seared steaks:

5. Heat the oil in a heavy bottomed pan over medium-high heat, add the steaks, seasoned to taste, and sear until cooked to the desired level of doneness, about 2-4 minutes per side for medium.
6. Top with the sauteed mushrooms and melting roasted garlic gorgonzola butter!

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