Spain’s Creamy Mushroom Steak

🥘 Ingredients

• bavette steak
  2 pieces
• black pepper
  to taste
• butter
  2 tbsp
• button mushrooms
  6 oz
• carrots
  2 pieces
• chicken stock concentrate
  2 tbsp
• dijon mustard
  1 tbsp
• dried thyme
  1 tsp
• garlic powder
  1 tsp
• olive oil
  2 tbsp
• red wine vinegar
  2 tsp
• salt
  to taste
• sour cream
  2 tbsp
• water
  ¼ cup
• zucchini
  2 pieces

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust oven rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into ½-inch half-moons.

   carrots: 2 pieces, zucchini: 2 pieces
2. 

   2

   Toss carrots and zucchini on a baking sheet with a large drizzle of olive oil , half the garlic powder , half the dried thyme , salt , and black pepper . Roast on top rack, tossing halfway through, until browned and tender ⏱️ 20 minutes .

   olive oil: 2 tbsp, garlic powder: 1 tsp, dried thyme: 1 tsp, salt: to taste, black pepper: to taste
3. 

   3

   While veggies roast, pat bavette steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add steak; cook until browned and cooked through ⏱️ 6 minutes per side. Lower heat and cover pan if steak begins to brown too quickly. Turn off heat; transfer to a cutting board. Wipe out pan.

   bavette steak: 2 pieces
4. 

   4

   Meanwhile, trim and thinly slice button mushrooms . In a small bowl , whisk together dijon mustard , sour cream , chicken stock concentrate , water , and red wine vinegar . Set aside.

   button mushrooms: 6 oz, dijon mustard: 1 tbsp, sour cream: 2 tbsp, chicken stock concentrate: 2 tbsp, water: ¼ cup, red wine vinegar: 2 tsp
5. 

   5

   Heat a drizzle of olive oil in pan used for steak over medium-high heat. Add mushrooms and remaining dried thyme; season with salt and pepper. Cook, stirring occasionally, until softened ⏱️ 2 minutes . Add remaining garlic powder and stir to coat. Add mustard mixture and butter . Cook, stirring constantly, until butter has melted and sauce is thoroughly combined. Bring to a simmer and cook, stirring constantly, until slightly thickened ⏱️ 1 minute . If sauce is too thick, add a splash of water and bring to a boil; stir until smooth. Turn off heat and season with salt and pepper.

   butter: 2 tbsp
6. 

   6

   Thinly slice steak crosswise. Divide steak and veggies between plates. Spoon mushroom sauce over steak and serve.