Grilled Steak with Creamy Mushroom Sauce and Jason's Hill Cabernet Sauvignon

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients for the steak:

• 4 beef steaks (sirloin, ribeye, or fillet)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 teaspoon garlic powder (optional)
• 1 teaspoon fresh rosemary or thyme (optional)

Ingredients for the creamy mushroom sauce:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 250g mushrooms, sliced (button or portobello)
• 2 cloves garlic, finely chopped
• 1 cup fresh cream
• ½ cup beef stock
• 1 teaspoon Dijon mustard (optional, but recommended)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

1. Prepare the steaks

Remove the steaks from the fridge about 20–30 minutes before cooking to bring them to room temperature.

Rub both sides with olive oil, then season generously with salt, pepper, and optional garlic powder and herbs.

2. Grill the steaks

Heat a grill pan or braai to high heat.

Cook the steaks for:

• Rare: 2–3 minutes per side
• Medium-rare: 3–4 minutes per side
• Medium: 4–5 minutes per side

Remove from heat and let them rest for 5–10 minutes to keep them juicy.

3. Make the creamy mushroom sauce

• In a pan over medium heat, melt the butter with olive oil.
• Add the mushrooms and sauté until golden and softened (about 5–7 minutes).
• Add the garlic and cook for another minute until fragrant.
• Pour in the beef stock and let it simmer for 2–3 minutes.
• Reduce the heat and stir in the cream and Dijon mustard.
• Let the sauce simmer gently until it thickens slightly (about 5 minutes).
• Season with salt and pepper to taste.

4. Serve

• Place the rested steaks on plates and generously spoon the creamy mushroom sauce over the top.
• Finish with a sprinkle of fresh parsley.

Serving Suggestions:
Serve with:

• Crispy roasted potatoes or fries
• Creamy mashed potatoes
• Steamed green beans or a fresh side salad