Best 7 Steak In Mushroom And Blue Cheese Sauce Recipes

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Indulge in a culinary masterpiece that tantalizes your taste buds and elevates your dining experience to new heights – steak in a luscious mushroom and blue cheese sauce. This delectable dish combines the robust flavors of juicy steak, earthy mushrooms, and tangy blue cheese, creating a symphony of flavors that will leave you craving more. Prepared with tender cuts of your preferred steak, the succulent meat is expertly seared to perfection, locking in its natural juices and delivering a delightful bite. The rich and creamy mushroom sauce is crafted with an assortment of mushrooms, sautéed until they release their umami-packed essence. The addition of crumbled blue cheese adds a distinctive sharpness and nuttiness, balancing the richness of the sauce. Served atop a bed of your favorite sides, this steak in mushroom and blue cheese sauce promises an unforgettable culinary journey that will satisfy even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

FILET OF BEEF WITH MUSHROOMS AND BLUE CHEESE



Filet of Beef with Mushrooms and Blue Cheese image

Ina Garten's filet of beef is ideal for the holidays: It's foolproof - and guaranteed to impress!

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

2 1/2 pounds beef tenderloin, trimmed and tied
7 tablespoons unsalted butter, at room temperature, divided
Kosher salt and freshly ground black pepper
3/4 cup chopped shallots (3 large)
14 ounces mushrooms, such as cremini and/or shiitakes, stems discarded and caps sliced 1/4 inch thick
1/2 cup ruby Port wine, such as Sandeman
3/4 cup crème fraîche
3 ounces Roquefort or other strong blue cheese, crumbled
1 tablespoon minced fresh parsley

Steps:

  • Preheat the oven to 500˚. Line a sheet pan with aluminum foil.
  • Place the beef on the prepared sheet pan and pat dry with paper towels. Spread 1 tablespoon of the butter all over the beef with your hands. Sprinkle the beef all over with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for exactly 25 minutes for rare (120˚) and 30 minutes for medium rare (125˚). Remove the beef from the oven, cover tightly with aluminum foil and allow to rest for 20 minutes.
  • Meanwhile, make the sauce. Heat 2 tablespoons of the butter in a large (12-inch) sauté pan. Add the shallots and sauté over medium heat for 3 to 4 minutes, until tender but not browned. Add the remaining 4 tablespoons of butter and heat until sizzling. Add the mushrooms and sauté, stirring frequently, for 5 to 7 minutes, until lightly browned. Add the Port, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 2 to 3 minutes. Add the crème fraîche and cook for one minute, until slightly thickened. Reduce the heat to low and add the Roquefort, stirring just until it melts. (If the sauce is too thick, add another splash of Port.)
  • Before serving, reheat the sauce and sprinkle with the parsley. Remove the strings from the roast and slice thickly. Spoon on the sauce, sprinkle with salt and serve hot.

STEAK IN MUSHROOM AND BLUE CHEESE SAUCE



Steak in Mushroom and Blue Cheese Sauce image

Make and share this Steak in Mushroom and Blue Cheese Sauce recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

2 (10 ounce) steaks, your choice (can sub 4 smaller steaks)
1 tablespoon oil
2 tablespoons butter
1 small onion, thinly sliced
2 garlic cloves, minced
1 teaspoon dried thyme or 1 tablespoon fresh thyme
8 ounces mushrooms, sliced
salt
pepper
1/2 cup beef broth
1 -2 tablespoon cognac or 1 -2 tablespoon brandy
1 cup blue cheese
blue cheese, crumbles (garnishment)

Steps:

  • Season the steaks with salt and pepper. Heat the oil in a heavy skillet on medium-high heat. Add the steaks and sear on high heat until done to your preference, about 2-4 minutes per side for rare to medium rare.
  • Let the steaks rest in a heated oven until ready to eat.
  • Melt the butter in the same pan. Add the onion and saute at medium heat until tender, about 5 minutes. Add the garlic and thyme and saute until fragrant, about a minute.
  • Add the mushrooms and season with salt and pepper and saute until tender, about 5 minutes. Add the broth and cognac and deglaze the pan and simmer until it has thickened and reduced by about half.
  • Remove from heat and stir in the blue cheese and pour over the steaks. Garnish with additional blue cheese crumbles.

GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE



Grilled Steak with Caramelized Onions, Blue Cheese, Wild Mushroom Relish and Roasted Red Pepper Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 8h30m

Yield 4 servings

Number Of Ingredients 33

3/4 cup olive oil
6 cloves garlic, coarsely chopped
1 ancho chile, coarsely chopped
1 New Mexican chile, coarsely chopped
1 lime, zested and coarsely chopped
1 pound flank steak
Salt and freshly ground pepper
12 (6-inch) flour tortillas
1 pound white cheddar, coarsely grated
Grilled Onions, recipe follows
8 ounces blue cheese, crumbled
Ancho chile powder
Wild Mushroom Relish, recipe follows
Chopped cilantro
Roasted Red Pepper Sauce, recipe follows
Olive oil
2 red onions, peeled and thinly sliced
Salt and pepper
3 tablespoons olive oil
1 1/2 pounds mushrooms (cremini, shiitake, oyster) coarsely chopped
2 cloves garlic, finely chopped
1/2 cup dry white wine
2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh thyme
3 tablespoons finely chopped parsley
Salt and freshly ground pepper, to taste
2 red bell peppers, roasted, peeled, seeded and coarsely chopped
3 tablespoons chopped red onion
2 teaspoons chipotle puree
2 tablespoons fresh lime juice
2 tablespoons honey
3/4 cup olive oil
Salt and freshly ground pepper, to taste

Steps:

  • Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
  • Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
  • For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
  • Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

RIB-EYES WITH WHISKEY BLUE CHEESE SAUCE AND MUSHROOMS



Rib-Eyes With Whiskey Blue Cheese Sauce and Mushrooms image

Brandy can be used in place of the whiskey, the steaks should be about 1-inch thickness. Plan ahead the steaks have to sit for 1 hour at room temperature. This blue cheese sauce is amazing! Try to use only rib-eye steaks for this.

Provided by Kittencalrecipezazz

Categories     Steak

Time 1h25m

Yield 2 steaks

Number Of Ingredients 11

2 (10 ounce) rib eye steaks
salt and pepper
2 -4 tablespoons oil
2 -4 tablespoons butter (no substitutes)
1 small onion, sliced
1 -2 tablespoon minced fresh garlic
3/4 lb sliced button mushroom (can use less)
3/4 cup beef broth
1/4 cup whiskey or 1/4 cup brandy
1 cup crumbled blue cheese
1/4-1/3 cup crumbled blue cheese

Steps:

  • Place the steaks in a shallow dish.
  • Rub the steaks well in oil on both sides, then season with salt and pepper.
  • Let stand at room temperature for 1 hour (no less!).
  • Melt butter in a heavy skillet over medium heat.
  • Add in onion slices and garlic; sauté for about 3-4 minutes or until softened.
  • Then add in sliced mushrooms and continue to cook until just tender (about 5 minutes).
  • In another skillet heat a couple tablespoons oil over medium heat.
  • Add in the steaks; fry to desired doneness (about 4-5 minutes per side for medium rare).
  • Transfer the steaks to a plate and tent loosely with foil to keep warm.
  • Add in the broth and whiskey or brandy to the same skillet that the steaks were fried; bring to a boil and scrape any browned bits from the bottom of the pan.
  • Add in the mushroom mixture; bring to a boil and simmer until the liquid is thick enough to coat the spoon lightly (about 5-6 minutes).
  • Add in 1 cup blue cheese; stir until the cheese melts (about 1 minute).
  • Season the sauce with salt and pepper.
  • Spoon the sauce over the steaks, then sprinkle with 1/4-1/3 cup crumbled blue cheese.

RIB-EYE STEAKS WITH MUSHROOMS, BRANDY AND BLUE CHEESE



Rib-Eye Steaks with Mushrooms, Brandy and Blue Cheese image

Categories     Beef     Mushroom     Sauté     Father's Day     Blue Cheese     Rosemary     Steak     Brandy     Winter     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 11

2 10- to 12-ounce rib-eye steaks (each about 1 inch thick)
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small onion, thinly sliced
1/2 pound mushrooms, thickly sliced
4 garlic cloves, chopped
3/4 cup canned beef broth
1/4 cup brandy
1/4 teaspoon minced fresh rosemary
1 1/4 cups crumbled blue cheese (about 4 ounces)
Fresh rosemary sprigs

Steps:

  • Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper. Let stand at room temperature 1 hour.
  • Melt butter in heavy medium skillet over medium-high heat. Add onion and sauté until beginning to soften, about 3 minutes. Add mushrooms and garlic; sauté until mushrooms are just tender, about 4 minutes.
  • Heat heavy large skillet over medium-high heat. Add steaks to skillet; fry until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to plates; tent loosely with foil to keep warm.
  • Add broth, then brandy and minced rosemary to same large skillet and bring to boil, scraping up browned bits. Add mushroom mixture. Boil until liquid is thick enough to coat spoon lightly, about 5 minutes. Add 1 cup cheese; stir just until cheese melts, about 1 minute. Season sauce to taste with salt and pepper.
  • Spoon sauce over steaks. Sprinkle with remaining 1/4 cup cheese. Garnish with rosemary sprigs.

STEAK WITH MUSHROOM SAUCE



Steak with Mushroom Sauce image

In Spokane, Washington, Gloria Holmdahl sautes mushrooms with sliced onions and minced garlic, then creates an unforgettable sauce that perfectly complements her pan-fried steaks.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 steaks (3 cups sauce).

Number Of Ingredients 9

4 boneless beef top loin steaks (8 ounces each)
1/4 cup all-purpose flour
2 tablespoons canola oil
1 pound sliced mushrooms
2 medium onions, sliced
1 teaspoon minced garlic
1/3 cup white wine
1 can (14-1/2 ounces) beef broth
Salt and pepper to taste

Steps:

  • Sprinkle both sides of steaks with flour. In a large skillet, cook steaks in oil to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. In the same skillet, saute the mushrooms, onions and garlic until tender, adding additional oil if necessary. Stir in wine. Bring to a boil; boil for 1 minute. Add the broth, salt and pepper. Bring to a boil; boil for 6 minutes or until sauce is reduced by half. For two people, serve two steaks with 1-1/2 cups sauce. Save the remaining steaks and sauce for Steak and Mushroom Soup and Steak Hash (recipes on next page). ,

Nutrition Facts :

MUSHROOM-BLUE CHEESE TENDERLOIN



Mushroom-Blue Cheese Tenderloin image

Here's a simple entree that is sure to impress. I usually double the mushroom-cheese sauce because it always disappears fast. Enjoy the tenderloin! -Eric Schoen, Lincoln, NE

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 10 servings (1-1/2 cups sauce).

Number Of Ingredients 14

1 cup reduced-sodium soy sauce
3/4 cup Worcestershire sauce
1 beef tenderloin roast (3-1/2 to 4 pounds)
4 garlic cloves, minced
1 tablespoon coarsely ground pepper
1 can (10-1/2 ounces) condensed beef broth, undiluted
SAUCE:
1/2 pound sliced fresh mushrooms
1/2 cup butter, cubed
2 garlic cloves, minced
1 cup (4 ounces) crumbled blue cheese
1 tablespoon Worcestershire sauce
1/4 teaspoon caraway seeds
4 green onions, chopped

Steps:

  • If desired, tie tenderloin with bakers twine. In a shallow dish, combine soy sauce and Worcestershire sauce; add the beef and turn to coat. Cover; refrigerate for 2 hours, turning occasionally., Drain beef, discarding marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes and remove twine before slicing., Meanwhile, in a small saucepan, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef.

Nutrition Facts : Calories 438 calories, Fat 29g fat (14g saturated fat), Cholesterol 135mg cholesterol, Sodium 1377mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.

Tips for Making Steak in Mushroom and Blue Cheese Sauce:

  • Choose the right cut of steak: A tender cut of steak, such as ribeye or strip steak, is best for this recipe. Avoid using a tough cut of steak, as it will not cook evenly.
  • Cook the steak to your desired doneness: The cooking time will vary depending on the thickness of the steak and your desired doneness. For a medium-rare steak, cook for about 5-7 minutes per side. For a medium steak, cook for about 7-9 minutes per side. For a well-done steak, cook for about 9-11 minutes per side.
  • Make sure the mushrooms are cooked through: The mushrooms should be cooked until they are soft and browned. If the mushrooms are not cooked through, they will be tough and unappetizing.
  • Use a good quality blue cheese: The blue cheese is a key ingredient in this recipe, so it is important to use a good quality cheese. Look for a blue cheese that is creamy and has a strong flavor.
  • Serve the steak immediately: The steak is best served immediately after it is cooked. If you let the steak sit for too long, it will become tough and dry.

Conclusion:

Steak in mushroom and blue cheese 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 mushroom and blue cheese sauce is rich and flavorful. This dish is sure to please everyone at your table.

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