5 Tbsp butter or margarine
2 tsp flour
1 tsp salt 1/4 tsp pepper
1 Cup whipping cream
1 Tbsp minced fresh parsley
3 - 1 ½ inch beef steaks
Sauce: In a large skillet, saute mushrooms in 3 Tbsp butter for 6-8 minutes or until tender. Blend in flour, salt, & pepper. Gradually add the cream. Bring to a gentle boil; cook and stir for 1-2 minutes or until thickened. Stir in parley; keep warm.
Steak: In another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140˚; medium, 160˚; well done 170˚). Serve with the mushroom sauce.
Steak: In another large skillet, heat the remaining butter over medium-high heat. Cook steaks for 6-7 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140˚; medium, 160˚; well done 170˚). Serve with the mushroom sauce.
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