Beef Rib Steak in Cream Sauce
Ingredients
2 servings
- Beef rib steak (0.4-0.6 kg each) 2
- Cream (20%) 0.5 l
- Button mushrooms 200 g
- Chili pepper 1
- Garlic 2-3 cloves
- Butter 1 tbsp
- Sweet paprika 0.5 tsp
- Salt, ground black pepper to taste
Step-by-step recipe
How to sear the meat
The best meat for beef in cream sauce that turns out tender and tasty is rib steak. It is also portion-size meat, in big pieces that can be cooked and served whole. You can buy cream with 15-20% fat, which is enough. The chili pepper and garlic give the sauce its special flavor. Even so, the sauce stays mild, with no sharpness and a pleasant aftertaste.
Sear the beef until it has a golden crust. This is important. There is no need to pound the pieces or prepare them in any way before frying. Melt a little butter in a frying pan over medium heat. When the butter is well heated, add the beef and fry until a crust forms. Then turn the pieces over and fry the other side. The crust keeps the meat juices inside, which in the end makes the meat tender.
While the beef is searing, prepare the clay pan. This is what is usually recommended: we fill the pan with hot water for 3-5 mins, then pour it out. The water soaks into the pores of the clay. Transfer the seared meat to the clay pan and cover with a lid. By the way, clay cookware goes into a cold oven and heats up along with it, so do not rush to turn the heat on.
How to make the sauce
You can add onion and bell pepper to the sauce, which increases the amount of vegetables. These vegetables can be fried together with the chili and garlic. Celery stalks also work quite well.
In the butter left after searing the beef, fry the pepper and garlic with the mushrooms. Remove the seeds from the chili pepper, peel the garlic, then chop everything with a knife. Fry the garlic and pepper in the remaining butter over medium heat and let them cook for 2-3 mins. Meanwhile, prepare the mushrooms. If they are large, cut them into 2-4 pieces, and smaller ones can be used whole. Add the mushrooms and fry everything together for a few minutes.
Pour the cream into the pan, add a little salt and ground black pepper, and add 0.5 tsp of sweet paprika, which gives the sauce a pleasant color. Bring the sauce to a boil and simmer it over low heat under a lid for 4-5 mins. You can add more salt to taste, and any spices you like. We sometimes add nutmeg and a mix of Italian herbs.
How to braise in the oven
Pour the finished sauce over the meat in the clay pan. Move the mushrooms from the surface of the meat into the sauce, and spoon the liquid over the meat. Cover the pan with a lid, put it in a cold oven and only then turn the heat on to 180°C. This way beef in cream sauce cooks in about 1 h 30 mins. The clay prevents burning, and the beef will braise.
15-20 minutes before the end of cooking, take the lid off the pan so the meat dries slightly and the sauce thickens. The meat is ready when it is tender and a knife goes in easily.
Serving
Carefully take the pan out of the oven. Put the mushrooms and sauce on a serving plate, place a piece of meat on top and spoon sauce over it.
The dish is ready to serve. Serve it right away, while it is hot.
Calories and macros
1360 kcal
Serving ≈ 650 g
- Protein122 g36% of kcal
- Fat89 g60% of kcal
- Carbs14 g4% of kcal
100 g208 kcalProtein 18.7 gFat 13.6 gCarbs 2.1 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.