Steak with Mushroom Cream Sauce is a delicious keto meal that can be on your dinner table in less than 30 minutes! A tender, juicy steak is seared to perfection, and then finished with sliced mushrooms in a savory creamy sauce. This meal is so impressive, no one will guess how easy it is to make!
Pat steaks dry and season with salt and pepper or steak seasoning.
Heat a large heavy-duty pan over high heat until smoking hot. Add 1 Tablespoon of oil. Add the steaks to the hot skillet and cook until browned and cooked to the desired doneness, about 3 to 4 minutes per side for medium. Remove from pan, cover with foil and set aside.
To the same skillet, add mushrooms, garlic, and butter. Cook for 2-3 minutes or until the mushrooms are browned and begin to soften. Stir in the heavy cream and chicken broth, simmer for 2-3 minutes or until sauce begins to thicken. Stir in Worcestershire sauce and season with salt and pepper, to taste.
Add the steaks back into the sauce or serve the steak with the sauce on the side. Garnish with chopped parsley, thyme, or parmesan cheese if desired.
Notes
Let any leftovers cool completely. Then, transfer steaks and cream sauce to an airtight container. It will keep in the fridge for 3-5 days. Reheat it either in a skillet with a little bit of oil or in the microwave.