A delightful dish combining tender steaks with a rich mushroom cream sauce, perfect for a comforting dinner.
Season the cube steaks generously with cracked black pepper and kosher salt on both sides.
Let the steaks sit for a few minutes after seasoning to allow the flavors to penetrate.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the steaks to achieve a good sear.
Cook the steaks for about 4 minutes on one side, then flip and cook for another 3 minutes or until done to your liking. Remove the steaks and cover with foil to keep warm.
Avoid overcrowding the skillet to ensure even cooking.
Add the remaining butter to the skillet and let it melt. Scrape up any browned bits from the bottom of the pan.
The browned bits add a lot of flavor to the sauce, so make sure to incorporate them.
Add the sliced shallot and mushrooms to the skillet. Let them cook without stirring for 2 minutes to caramelize, then stir occasionally for another 2 minutes until golden brown.
Caramelizing the mushrooms enhances their natural sweetness and depth of flavor.
Stir in the minced garlic and cook for about 1 minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the heavy cream and any juices from the resting steaks. Simmer the sauce until it reduces by one-third.
Stir occasionally to prevent the cream from scorching.
Add the fresh basil, stir briefly, and serve the steaks topped with the mushroom cream sauce.
Garnish with extra basil leaves for a fresh touch.
Enjoy your meal with a side of your choice, such as mashed potatoes or steamed vegetables.
Pair with a glass of red wine for a complete dining experience.
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