Mushroom Topped Steaks with Creamy Polenta

Elevate your dinner game with these indulgent Mushroom Topped Steaks with Creamy Polenta—a feast of rich, savory flavors and effortless elegance. Juicy ribeye or sirloin steaks are perfectly seared to a golden crust and topped with a luscious, garlic-infused mushroom cream sauce featuring earthy cremini mushrooms and a hint of fresh thyme. Served atop a bed of velvety, Parmesan-studded polenta, this dish strikes the perfect balance of hearty and refined. Whether you’re preparing a special occasion meal or a gourmet weekday treat, this recipe showcases restaurant-quality techniques with approachable ingredients. Ready in under an hour, it’s a deliciously quick way to impress your family or guests.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Steak (ribeye or sirloin)
• 2 teaspoons Salt
• 1.5 teaspoons Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 2 cloves Garlic cloves, minced
• 2 sprigs Fresh thyme
• 2 cups Cremini or button mushrooms, sliced
• 1 cup Heavy cream
• 0.5 cup Chicken or beef stock
• 1 cup Polenta (quick-cooking)
• 3 cups Water
• 1 cup Milk
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped
• 1 teaspoon Salt (for polenta)

Directions

Step 1

Season the steaks generously on both sides with 2 teaspoons of salt and 1 teaspoon of black pepper. Let them rest at room temperature for 15 minutes.

Step 2

Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the steaks for 3-4 minutes per side (for medium-rare), or until they reach your desired doneness. Remove from the skillet and let rest under foil.

Step 3

In the same skillet, lower the heat to medium and add 1 tablespoon of butter. Stir in the minced garlic and thyme sprigs, cooking until fragrant (about 30 seconds).

Step 4

Add the sliced mushrooms to the skillet and cook for 5-6 minutes until softened and browned, stirring occasionally.

Step 5

Pour in the chicken or beef stock and simmer for 2 minutes. Add the heavy cream, stirring gently, and cook for another 3-4 minutes until the sauce thickens. Season with the remaining 0.5 teaspoon of black pepper and adjust with more salt if needed. Remove thyme sprigs and set aside.

Step 6

While the mushrooms cook, prepare the polenta: Bring 3 cups of water and 1 cup of milk to a boil in a medium saucepan. Add 1 teaspoon of salt.

Step 7

Reduce the heat to low and slowly whisk in the polenta. Stir continuously for 3-4 minutes until thickened.

Step 8

Stir in the remaining tablespoon of butter, grated Parmesan cheese, and adjust seasoning as needed. Turn off the heat and cover to keep warm.

Step 9

To serve, spoon a generous portion of the creamy polenta onto each plate. Top with a steak and spoon the mushroom sauce over the top. Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(2774.7g)

Amount per serving	% Daily Value*
Calories	4522.9

Total Fat 313.1g	0%
Saturated Fat 148.7g	0%
Polyunsaturated Fat 3.5g
Cholesterol 847.8mg	0%
Sodium 8710.1mg	0%
Total Carbohydrate 215.8g	0%
Dietary Fiber 11.3g	0%
Total Sugars 19.3g
Protein 214.1g	0%

Vitamin D 139.8IU	0%
Calcium 941.9mg	0%
Iron 20.6mg	0%
Potassium 3277.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.1%

Protein: 18.9%

Carbs: 19.0%