Spain's Creamy Mushroom Steak

🥘 Ingredients

• bavette steak
  20 oz
• butter
  2 tbsp
• button mushrooms
  8 oz
• carrots
  24 oz
• chicken stock concentrate
  2 unit
• cooking oil
• dijon mustard
  2.667 tbsp
• dried thyme
  2 tsp
• garlic powder
  2 tsp
• pepper
• red wine vinegar
  5 tsp
• salt
• sour cream
  3 tbsp
• water
  4 tbsp
• zucchini
  2 unit

🍳 Cookware

• baking sheet
• paper towels
• large pan
• cutting board
• small bowl
• large pan

1. 

   1

   Adjust the rack to the top position (top and middle positions for 4 servings) and preheat the oven to 425 degrees. Wash and dry the produce.
2. 

   2

   Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Trim and halve zucchini lengthwise; slice crosswise on a diagonal into 1/2-inch-thick half-moons.

   carrots: 24 oz, zucchini: 2 unit
3. 

   3

   Toss carrots and zucchini on a baking sheet with a large drizzle of cooking oil , half the garlic powder , half the dried thyme , salt , and pepper (for 4 servings, spread carrots out across the entire sheet; use a second sheet for zucchini). You'll use the remaining garlic powder and thyme in Step 5.

   cooking oil, garlic powder: 2 tsp, dried thyme: 2 tsp, salt, pepper
4. 

   4

   Roast on the top rack, tossing halfway through, until browned and tender, ⏱️ 25 minutes . For 4 servings, roast on the top and middle racks, swapping the rack positions halfway through.
5. 

   5

   While the veggies roast, pat bavette steak dry with paper towels and season all over with salt and pepper .

   bavette steak: 20 oz, salt, pepper
6. 

   6

   Heat a drizzle of cooking oil in a large pan over medium heat. Add the steak and cook until browned and cooked through, ⏱️ 6 minutes to ⏱️ 8 minutes per side. Tip: Lower the heat and cover the pan if the steak begins to brown too quickly.

   cooking oil
7. 7

   Turn off the heat, transfer the steak to a cutting board , and wipe out the pan.
8. 8

   Meanwhile, trim and thinly slice button mushrooms (skip this if your mushrooms are pre-sliced).

   button mushrooms: 8 oz
9. 9

   In a small bowl , whisk together dijon mustard , sour cream , chicken stock concentrate , with water , and 1 teaspoon of red wine vinegar . For 4 servings, use 1/3 cup water and 2 teaspoons vinegar. Be sure to measure the vinegar; the recipe calls for more than specified. Set aside.

   dijon mustard: 2.667 tbsp, sour cream: 3 tbsp, chicken stock concentrate: 2 unit, water: 4 tbsp, red wine vinegar: 5 tsp
10. 10

    Heat a large drizzle of cooking oil in the same large pan over medium-high heat. Add the mushrooms and the remaining thyme; season with salt and pepper . Cook, stirring occasionally, until the mushrooms soften, ⏱️ 4 minutes . Add the remaining garlic powder and stir until fully coated.

    cooking oil, salt, pepper
11. 11

    Add the mustard mixture and butter (4 tablespoons for 4 servings). Cook, stirring constantly, until the butter has melted and the sauce is smooth and combined.

    butter: 2 tbsp
12. 12

    Bring the sauce to a simmer and cook, stirring, until it has just thickened, ⏱️ 2 minutes . Tip: If the sauce becomes too thick, add a splash of water, bring to a boil, and stir until silky.
13. 13

    Turn off the heat and season the sauce once more with salt and pepper .

    salt, pepper
14. 14

    Slice the steak thinly. Divide the steak and vegetables between plates and spoon the cream sauce over them. Serve with the roasted mushrooms on top. Beef is fully cooked when the internal temperature reaches 145 degrees.