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Ingredients
– 1.5-2 pounds steak (ribeye, filet mignon, or strip loin)
– 4 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions
1. Season the steak: Sprinkle both sides of the steak with salt and pepper.
2. Sear the steak: Heat a skillet over high heat. Add butter and sear the steak for 2-3 minutes per side, or until cooked to desired doneness. Transfer to a plate and let rest.
3. Make the garlic cream sauce: Reduce heat to medium. Add minced garlic and cook for 1-2 minutes, until fragrant.
4. Create a roux: Sprinkle flour over the garlic and whisk to combine. Cook for 1 minute.
5. Add heavy cream: Gradually pour in heavy cream, whisking continuously to avoid lumps. Bring the mixture to a simmer.
6. Add Parmesan cheese: Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
7. Serve: Slice the rested steak against the grain. Serve with garlic cream sauce spooned over the top. Garnish with chopped parsley, if desired.
Nutrition Information (per serving)
– Calories: 540
– Protein: 35g
– Fat: 42g
– Saturated Fat: 22g
– Cholesterol: 100mg
– Carbohydrates: 8g
– Fiber: 0g
– Sugar: 2g
– Sodium: 400mg
Tips and Variations
– Use different types of steak, such as sirloin or flank steak.
– Add some sautéed mushrooms or bell peppers to the garlic cream sauce.
– Use half-and-half or whole milk instead of heavy cream for a lighter version.
– Serve with roasted vegetables or a side salad for a well-rounded meal.