Best 2 Beef Steak With Lemon Cream Sauce Recipes

Indulge in a culinary masterpiece with our tantalizing beef steak, expertly seared to perfection and enveloped in a luscious lemon cream sauce. This delectable dish is a symphony of flavors, where the savory richness of the steak harmonizes with the vibrant tang of lemon and the velvety smoothness of cream. Accompanying this main course are three equally enticing recipes: a refreshing cucumber salad with a zesty vinaigrette dressing, a creamy and flavorful mashed potato that provides a comforting foundation, and a medley of sautéed green beans and carrots that adds a vibrant pop of color and nutrition. Prepare to embark on a culinary journey that will leave your taste buds in awe.

Let's cook with our recipes!

BEEF STEAK WITH LEMON CREAM SAUCE

Beef Steak with lemon cream sauce image

This is this week's winning recipe from the Thursday magazine. It was submitted by Jennifer Fernandes.

Provided by Charishma_Ramchanda

Categories Curries

Time 10h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

8 -10 slices beef
1 tablespoon ginger paste
1 tablespoon garlic paste
6 -8 tablespoons steak sauce (American Garden brand preferably)
salt
fresh ground black pepper
2 tablespoons butter
2 tablespoons olive oil
2 -3 garlic flakes, minced
100 g canned mushrooms, thickly sliced (washed and drained)
1 1/2 tablespoons lemon juice
1/2 cup cream
2 tablespoons parsley, finely chopped
salt
1/2 teaspoon ground black pepper
1/2 teaspoon cornflour
1/2 cup water

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.

Nutrition Facts : Calories 213.9, Fat 22, SaturatedFat 10.4, Cholesterol 48.4, Sodium 159.6, Carbohydrate 3.9, Fiber 0.9, Sugar 0.2, Protein 1.9

BEEF IN CREAM SAUCE

Beef in Cream Sauce image

This is a great do ahead dish! I serve this with buttered noodles, a salad and some crusty rolls. Trust me....this is delicious. You won't have any leftovers.

Provided by JoiD7337

Categories Roast Beef

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

4 lbs boneless pot roast (sirloin tip, chuck, rump, etc.)
2 tablespoons Crisco shortening
salt & pepper
1/2 cup water
1/2 cup butter (do not substitute)
2 cups whipping cream (not whipped) or 2 cups heavy cream (not whipped)
2 garlic cloves
1/4 cup lemon juice
1 1/2 teaspoons salt
3/4 teaspoon pepper

Steps:

In dutch oven slowly brown meat on all sides in hot shortening.
Season generously with salt and pepper.
Add water; cover and simmer (not boil) for about 3 hours or until meat is very tender.
Remove meat from dutch oven and allow to stand 20 minutes, then slice thinly.
Save pan juices for another use.
Cream Sauce: Heat butter in saucepan until it bubbles and browns very slightly.
Add cream, garlic, lemon juice, salt and pepper.
Cook over medium heat about 3 minutes.
Spoon half of the sauce in a glass, heat proof 9x12 cake pan or casserole dish.
Arrange meat slices, overlapping in the sauce.
Pour remaining sauce over the top.
Refrigerate until ready to serve.
I usually make this the day before and refrigerate to allow all of the flavors to blend with the meat.
When ready to prepare, allow dish to set out for about 30 minutes while oven is heating to 350°F It usually takes 20-35 minutes to heat through.

Nutrition Facts : Calories 1192.6, Fat 104.5, SaturatedFat 51.6, Cholesterol 355, Sodium 899.7, Carbohydrate 3.6, Fiber 0.1, Sugar 0.3, Protein 57.9

Tips:

To ensure the steak is cooked to your desired doneness, use a meat thermometer to check the internal temperature. For a medium-rare steak, aim for an internal temperature of 135°F (57°C).
If you don't have a meat thermometer, you can also use the touch test to check the doneness of the steak. For a medium-rare steak, the steak should feel slightly firm to the touch.
Let the steak rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the steak, resulting in a more tender and flavorful steak.
For a richer flavor, use a high-quality beef stock or broth in the lemon cream sauce.
If you don't have heavy cream, you can use milk instead. However, the sauce will be thinner.
Add a pinch of cayenne pepper or red pepper flakes to the sauce for a little bit of heat.
Serve the steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

This beef steak with lemon cream sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The steak is cooked to perfection and the lemon cream sauce is rich and flavorful. Serve the steak with your favorite sides and enjoy!