We’re going to be making Garlic Burnt Butter Creamy Mushroom Sauce with Porter House Steak.

This dish has an incredible flavour and is delightfully satisfying, especially on a cold night!

Ingredients

4 cloves of Garlic
Mushrooms
Steak
Salt
Black Pepper
100g Unsalted Butter
Fresh Thyme
Fresh Parsley
Chicken stock
150 ml Cream
¼ tsp White Pepper

Step 1: Slice, Crush, Chop!

Handy tip: If you grow your own, fresh thyme and parsley from the garden are always best to use and save us a dime.

Begin by slicing the mushrooms and crushing three cloves of garlic.

Next, chop the parsley.

Step 2: Heatin’ Up

Be sure to have the steak at least 1 inch thick.

Heat a pan over high heat.

Season the steak with salt and pepper, but not the fat cap.

Step 3: Get Cookin’

Place the seasoned meat into the hot pan. I find cast iron works best because it heats evenly and gets really hot giving a better sear.

Sear the steak on all sides.

Step 4: Delightful Additions

Turn down the heat and add unsalted butter, garlic cloves, and thyme. Using unsalted butter allows us to better control the taste of the dish.

Base the meat by spooning the garlic cloves and thyme onto the top of the steak, followed by the butter. Do this for all sides.

Step 5: Not So Rare

Use an instant read thermometer to check the internal temperature of the steak. We’re aiming for Medium rare which is 55 degrees celsius or 130 degrees fahrenheit but it’s best to take the steak off a few degrees early as the steak will continue to cook with the residual heat.

Remove the steak and thyme, placing aside to rest while leaving garlic to remain in the pan.

Step 6: Get the Sauce Going

Crush the garlic with a fork. All the garlic and burnt butter will help create a rich flavourful sauce.

Deglaze the pan with chicken stock then throw in the mushrooms and cook.

Add 150ml of cream, bring to a simmer and allow to thicken.

Step 7: Time of the Season

Season with a pinch of salt, add additional seasoning to your liking.

Add a ¼ of a teaspoon of white pepper, your parsley and the resting steak juices.

The best way to tell when your sauce is ready is if the sauce coats the back of the spoon. This is called Nappe to describe a consistency of a liquid or a sauce thick enough to coat your favourite stirring spoon and hold the shape of your tongue as you lick it.

Add 150ml of cream, bring to a simmer and allow to thicken.