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Pan seared picanha beef steak with creamy mushroom sauce, roasted potatoes and asparagus.
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Picanha Beef Steak with Creamy Mushroom Sauce

A perfect meal for that special occasion. Using paprika, cream and veal stock adds a richness to this luxurious and easy way to make mushroom sauce. A juicy beautifully seared steak never had it this good.
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 682kcal

Equipment

  • Oven Safe Fry Pan
  • Digital read meat thermometer
  • Stainless steal saucepan

Ingredients

  • 1 Cup Cream reduced to 1/2 cup
  • 32 ounces Picanha Beef Steaks 4 steaks
  • 1 Tablespoon neutral oil Canola oil works well here or butter
  • For The Creamy Mushroom Sauce
  • 1 pint White button mushrooms sliced
  • 2 Tablespoons butter
  • 2 Tablespoons All-purpose flour
  • 1 1/2 Tablespoons Paprika
  • 1/2 Tablespoon Smoked paprika
  • 1/2 cup White wine
  • 2 Cups Veal Stock or beef stock

Instructions

  • Reduce the cream. Add cream to a non-reactive saucepan. Turn the heat on to low and let the cream come to a simmer. Let the cream simmer for about 20 - 30 minutes or until reduced by half. Don't stir during this process. A spoon will upset the whey from the bottom of the pan and upset the process to thicken the cream. Remove from heat until ready to use.
  • In the meantime, using a large fry pan, heat butter and saute the mushrooms over medium high heat until the mushrooms give up their water and begin to caramelize. They'll start to turn golden. This will take about 5 - 10 minutes.
  • Deglaze the mushrooms by adding white wine. Stir to release all of the brown bits of flavor from the bottom of the pan. Continue to cook until the wine has almost cooked off.
  • Sprinkle the mushrooms with flour and paprika. Stir well and swiftly to combine.
  • Add the stock while whisking vigorously to remove any lumps and bring to a simmer. Simmer on low for 20 minutes.
  • To finish the sauce, add the reduced cream to the sauce and simmer just enough to blend and thicken. About 5 minutes.
  • Set the sauce aside and sear the steaks. Pat the steaks dry with a paper towel and season with salt and pepper. Heat an oven safe fry pan over medium high heat. Once the pan is hot, add the oil. Once the oil is shimmering add the steaks to the pan. Let them cook without moving them. Cook for about 5 minutes or until the steaks will release from the pan without sticking.
  • Turn the steaks over and let them sear for another 2 - 3 minutes. Transfer the pan to a 400 degree oven to finish. Use a digital real meat thermometer to determine temperature.
  • To serve, slice the steak thin and top with a ladle of the mushroom cream sauce.

Notes

Steak Temperatures for desired doneness:
  • 125 - 130 degrees F. = rare
  • 130 - 140 degrees F. = medium rare
  • 140 - 150 degrees F. = medium
  • 150 - 160 degrees F. - medium well
  • 160 degrees F. = well done
Make sure to purchase the picanha steak with its trademark fat cap attached, that's what makes this cut of meat so special.
Don't skip "resting" the picanha steaks before serving. And tent the steaks loosely with foil. This step allows the meat to cool and the fiber muscles to relax. The juices will redistribute throughout the meat resulting in juicy flavor and tenderness.
This recipe calls for reducing the cream in a non-reactive saucepan. An aluminum pan is reactive, a stainless steel pan works well here. 

Nutrition

Calories: 682kcal | Carbohydrates: 12g | Protein: 58g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 449mg | Potassium: 1525mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2773IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 6mg