Beef Steak With Lemon Cream Sauce Recipes

STEAKS WITH THE BEST CREAM SAUCE

Steps:

• Prepare all ingredients first: slice shallot thinly, smash and mince garlic, grate Parmesan cheese, and measure blue cheese crumbles, heavy whipping cream, butter, sugar, and Dijon mustard.
• Melt butter in a preheated cooking pan over medium heat and add shallots and garlic. Saute shallots and garlic until browned and whisk in heavy whipping cream.
• Whisk in Dijon mustard, sugar, and blue cheese crumbles.
• Lower heat to medium low and slowly stir until blue cheese is melted and incorporated into the sauce.
• Stir in freshly grated Parmesan cheese until well incorporated. Take off heat and serve over steaks when ready.
• About 30 minutes before cooking the steaks, take them out of the refrigerator and out of the package. Let the steaks rest and warm up on the cutting board.
• Preheat the oven to 450°.
• Right before cooking the steaks, preheat an oven-safe skillet over medium-high heat. Add a couple of tablespoons of oil to the pan. Pat the steaks with paper towel on all sides and season with salt and pepper on both sides as well.
• Sear steaks in the hot pan for about 45 seconds on each side, until there is a a brown sear and transfer the steaks to the preheated oven.
• Cook until desired temperature is reached. Depending on the thickness and size of the steaks and the desired level of doneness, it could take anywhere from 4 to 10 minutes so you need to keep an eye on the internal temperature and use a meat thermometer. (Having a bone in the steak also affects how long it will need to cook too.)
• When taking the temperature, insert meat thermometer through the side of the steak, towards the middle.
• Once steaks reach desired temperature, take them out of the skillet immediately and let the steaks rest for about 5 minutes before cutting. You can let steaks rest on the cutting board or on the plate. (Note: for medium and less cooked steaks, there will be bloody juice running off the steak as it rests, so you may want to let it rest on the cutting board and not on the plate.)
• Top each steak with cream sauce and serve with your favorite sides.
• 125°-130° = Rare135°-140° = Medium-rare145°-150° = Medium150°-155° = Medium-well160°-165° = Well(*First number is when to take it out of the oven.)

BEEF STEAK WITH LEMON CREAM SAUCE

Steps:

• Marinate the beef slices with the steak sauce, ginger and garlic pastes, salt and pepper.
• Refrigerate for 6-8 hours.
• When ready to serve, fry or grill them until done.
• Drain on clean paper kitchen napkins and keep aside.
• To prepare the lemon cream sauce, heat butter and oil in a pan.
• Add garlic and stir-fry briefly (for a minute) until the raw smell is gone.
• Add mushrooms and fry for 5 minutes until golden brown.
• Remove from flame.
• Keep aside.
• Mix all the other ingredients mentioned under'To be mixed together' in a bowl.
• Refrigerate until serving time.
• When its time to serve, add these ingredients to the pan of mushrooms.
• Mix well.
• Bring to a boil, stirring continuously, until the sauce is slightly thick and ready.
• Serve hot with the beef steak, crisp garlic bread and fried potato wedges for a complete meal.