Time: 2 hours 30 minutes
Complexity: easily
Servings: 4

Sear the beef steak until beautifully browned, then finish cooking it in a rich, creamy sauce infused with a plethora of spicy flavors. The steak will be juicy, minimizing the risk of drying it out. Serve drizzled with the sauce from the pan.

Ingredients:

Steak

• 0.5 tsp Hungarian paprika
• 0.5 tsp chopped fresh thyme
• 1 teaspoon of salt
• 2 tbsp. l. olive oil
• 2 boneless ribeye steaks, 350 g each.

Gravy

• 5 fresh sprigs of thyme
• 1 fresh sprig of rosemary
• 2 tablespoons butter
• 0.5 cup chopped onion
• 2 cloves garlic, crushed
• 2 tbsp mustard
• 1 cup beef broth
• 0.5 cups heavy cream
• 1/4 cup sour cream
• 3 tbsp chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, thyme, rosemary, paprika, cream, sour cream, mustard

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Preparation:

Step 1
• Steak:
  
  In a small bowl, combine paprika, thyme, salt, and a few grinds of black pepper. Sprinkle the steaks with the spice mixture on both sides and let them rest at room temperature for 2 hours.
Step 2
• Heat olive oil in a large, straight-sided skillet over medium-high heat. Add the steaks and sear on both sides until golden brown, 4-5 minutes. Flip and sear for another 4 minutes. Transfer to a plate and cover with foil.
Step 3
• Sauce:
  
  Tie the thyme and rosemary into a bundle with kitchen string. In the same pan you seared the steaks in, add the herb bundle and butter. Reduce the heat to medium, melt the butter, and then add the onion. Sprinkle with a pinch of salt and add 1-2 turns of black pepper. Cook over medium heat until the onion is soft, about 5 minutes, then add the garlic.
Step 4
• Once the garlic is fragrant, about 2 minutes, add the mustard and beef broth. Stir until smooth, then add the heavy cream. Taste and adjust the salt if needed. Bring to a gentle simmer.
Step 5
• Once the sauce thickens and turns into a gravy, reduce the heat and add the sour cream. Return the steaks to the pan and bring to a simmer, basting them with the gravy.
Step 6
• Cook until desired doneness; for medium-rare, this will take just a minute. Remove from heat and let rest for 5 minutes before slicing. Transfer the steaks to a serving platter, slice, and pour the gravy over them.

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