T-bone with creamy mushroom stroganoff
This T-bone steak is served with a rich and creamy mushroom stroganoff, making for a satisfying dinner. The tender fillets are enhanced by a luscious sauce featuring mushrooms, white wine, and sour cream.
Cook time 10 min
Prep time 5 min
Ingredients:
2 tbsp olive oil1 onion
2 garlic cloves
1 cup mushrooms
1/2 cup white wine
2 tbsp tomato puree
1/2 cup beef broth
1/2 cup sour cream
1/2 cup fresh parsley
1 short spray cooking spray oil
4 beef fillets beef fillet
T-bone steak accompanied by a rich and creamy mushroom stroganoff is the ultimate comfort food—perfect for a hearty dinner. This recipe combines tender beef fillets with a luscious mushroom sauce, creating a meal that's both satisfying and delicious.
Instructions:
- Heat a grill pan or skillet over medium-high heat.
- Lightly spray with cooking spray oil to prevent sticking.
- Season the T-bone steaks with salt and pepper on both sides.
- Cook the steaks for about 4-5 minutes on each side for medium-rare, or adjust the cooking time to your preference.
- Once cooked, remove the steaks from the heat and let them rest on a plate covered with foil.
- In the same pan, add 2 tbsp of olive oil and heat over medium heat.
- Add the finely chopped onion and minced garlic. Sauté for about 5 minutes until they're soft and translucent.
- Add the sliced mushrooms to the pan and cook for another 5-7 minutes until they're browned and tender.
- Pour in the white wine, stirring well to deglaze the pan. Let the wine simmer for about 2-3 minutes, allowing it to reduce slightly.
- Stir in the 2 tbsp of tomato puree and mix well.
- Add the 1/2 cup of beef broth, stirring to combine all ingredients. Let it simmer for another 5 minutes.
- Reduce the heat to low and stir in the 1/2 cup of sour cream, mixing thoroughly to create a creamy texture.
- Add the chopped fresh parsley and mix well. Adjust seasoning with salt and pepper if needed.
- Place each T-bone steak on a serving plate.
- Generously spoon the creamy mushroom stroganoff over the steaks.
- Garnish with additional fresh parsley if desired.
- Serve the T-bone steaks with creamy mushroom stroganoff hot, accompanied by your favorite side dishes such as mashed potatoes, rice, or a fresh salad.
You now have a delectable T-bone steak served with creamy mushroom stroganoff. A perfect blend of flavors, textures, and aromas that are sure to make any meal special. Enjoy your culinary masterpiece with a side of your choice and a glass of your favorite wine.
T-bone with creamy mushroom stroganoff FAQ:
For medium-rare, cook the T-bone steak for about 4-5 minutes on each side. Adjust the time according to your preferred level of doneness; use a meat thermometer to check for accuracy: 130°F for medium-rare.
Yes, you can prepare the stroganoff in advance. Store it in the refrigerator for up to 2 days. Reheat gently on low heat before serving to avoid curdling the sour cream.
You can substitute white wine with an equal amount of low-sodium beef broth or a mixture of vinegar and water (1 part vinegar to 3 parts water) for a similar flavor without alcohol.
Use a medium-sized skillet that provides enough space for sautéing the onions, garlic, and mushrooms without overcrowding, typically around 10-12 inches in diameter.
Store leftover T-bone steak and stroganoff in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in the oven or microwave and the stroganoff on the stovetop.
Cooking Tips:
- For a deeper flavor, marinate the beef fillets in a mixture of olive oil, garlic, and herbs for at least an hour before cooking.
- Use a hot skillet or grill to achieve a perfect sear on the T-bone steaks. This will lock in juices and flavors.
- To avoid curdling, make sure the sour cream is at room temperature before adding it to the sauce.
- Use a variety of mushrooms, such as cremini, shiitake, and oyster, for a more complex and earthy flavor profile.
- Deglaze the pan with white wine to capture all the delicious caramelized bits left from cooking the beef and onions.
- If you prefer a thicker sauce, let it simmer a bit longer after adding the beef broth, stirring occasionally until it reaches the desired consistency.
Nutrition Facts
4 ServingsCalories 440kcal
Protein 55g
Carbohydrates 9g
Fiber 1.77g
Sugar 5g
Fat 27g
More recipes
Spiced chicken & capsicum stir-fry with naan
Easy spiced chicken stir-fry with vibrant capsicum and naan.
30 Jan 2026Italian sausage zucchini boats
Healthy Italian sausage zucchini boats filled with marinara and cheese.
24 Nov 2025One pot slow-cooked lamb meatballs
One pot lamb meatballs slow-cooked for rich, comforting flavours.
21 Jan 2026Quinoa risotto with roast chilli pumpkin
A creamy quinoa risotto with roasted chilli pumpkin and zucchini.
25 Nov 2025Fish with creamed spinach and tomatoes
Seared white fish with creamy spinach and cherry tomatoes.
16 Nov 2025