Mushroom Gravy Steak & Polenta

This Mushroom Gravy Steak & Polenta is quick and easy. Perfectly seared melt-in-your-mouth sirloin steak served in a creamy mushroom gravy topped over gruyere sour creamy polenta.


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Pan seared steak & creamy mushroom sauce is a perfect midweek dinner, easy to make and on the table in less than 20 minutes! When going for speed ditch the mashed potatoes and mix up some creamy polenta. An addition of gruyere and sour cream kicks up the flavor

A perfect sear:

The down and dirty on a perfect seared steak is to season it well with kosher salt and let it sit for 30 minutes. Then cook it hot and fast with no oil to start and add some butter to finish it off. Avoid adding ground pepper or other spices when searing. The hot pan will just burn them before the flavor can be released. Instead, try adding fresh garlic cloves and herbs. Keep the steaks moving. About 5 minutes into the cooking add a few tablespoons of butter and bathe the steaks until cooked to the desired doneness.

Is polenta grits?

Did you know polenta is an Italian staple? I always figured it was a southern thing because hey aren’t they grits? Yes and no. Both are boiled cornmeal, but polenta is made from yellow cornmeal whereas grits is white cornmeal. Perhaps, the biggest distinction is the texture. Polenta is gritty and coarse while grits are finer.

Perfect Polenta:

Cornmeal alone is a bit flat. For perfect polenta you want to give it some flavor dimension by adding some fat. Butter or oil is the norm, but for fun add some sour cream to give it a more unique flavor. Swap out the water for broth or milk and don’t forget the cheese! Polenta lends itself well to cheese and gives it a full body flavor with a thick and creamy texture.

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Mushroom Gravy Steak & Polenta
Prep Time
10 mins
Cook Time
10 mins
Resting Time
30 mins
 
Course: Main Course
Cuisine: American
Keyword: Beef
Servings: 4
Author: ella @ thewackyspoon.com
Ingredients
Steak with Creamy Mushroom Gravy:
  • 1 pound sirloin steak
  • 3 tablespoons butter
  • Kosher Salt
  • 1 garlic head
  • 1 fresh rosemary stem
  • 4 ounces fresh mushrooms, try a gourmet blend
  • 1/2 cup beef broth
  • 2 teaspoons fresh rosemary, chopped
  • 1/4 cup sour cream
Gruyere Polenta:
  • 2 cups beef broth
  • 1 cup milk
  • 1 cup organic polenta
  • 2 ounces Gruyere cheese, shredded
  • 1/4 cup sour cream
  • Salt and pepper, to taste
Instructions
  1. Liberally season the steak with kosher salt and let sit for 30 minutes.
  2. Heat a heavy skillet, I use a cast iron, until it is hot. Add the steak and cook for 5 minutes keeping the steak moving as you cook. Add the butter, garlic, and rosemary. Continue to cook another 5 minutes bathing the steak in the butter as you cook. Remove the steak from the pan and let rest for 5 minutes.
  3. Add the mushrooms to the skillet; sauté for 3 minutes or until tender. Stir in the broth and rosemary; bring to a boil. Cover, reduce heat, and simmer for 3 minutes.
  4. Place the sour cream in a bowl and gradually add the mushroom mixture, stirring to mix.
  5. Meanwhile, start the polenta. Bring the broth and milk to a boil in a medium saucepan. Gradually add polenta and season with salt and pepper whisking constantly until well blended.
  6. Cover, reduce heat, and cook 3 minutes. Remove form heat; add cheese and sour cream, stirring until cheese melts.
  7. Spoon the polenta on a plate. Slice the steak diagonally across grain into thin slices and plate over the polenta. Spoon some of the mushroom gravy on top. Serve immediately.
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

7 thoughts

    1. Thank you! For me the perfect steak is a medium done steak. That is the sweet spot that gives you a nice tender steak that keeps the full flavor of the meat.

  1. Did you know that not all areas of Italy are into polenta? Way back when, I asked my hubs to ask his Italian metal guy (the guy who made his metal displays) how he liked his polenta – soft or more sturdy, that can be cut into squares. His answer? What is polenta!!! The guy was born in a region of Italy where they don’t “do” it. Go figure.
    Now, that said, this looks like a high “yum” dish!

    1. LOL…maybe I should ask Southerners if grits are really a thing. (JK, it really is!) I think polenta is more Northern Italy, but that is hysterical.
      Thanks, Dale!

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