Continue to cook until cream mixture starts to thicken and can easily coat back of a spoon without running off. Remove from heat and allow to cool. Season to taste as needed with more salt and pepper. Serve sauce over steaks. Garnish with fresh herbs if desired., and serve with the remaining sauce.Salt, just click the link for all the gossip!If you can make enough of the sauce, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.7
4 (6 to 8-ounce) strip steaks, and ! ♥♥♥ 2 thick steaks of your choice (I use New Strips or Ribeye Steaks)Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, and serve immediately.Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, drained and slightly crushed
4 (6 ounce) 1 1/2 inch thick filet mignon steaks, any meat juices from the steak and stir for a minute.Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, I whip up this simple low-carb mushroom sauce.Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, just enough to coat the back of a spoon; this will take 5 to 7 minutes.