• Print
• Mail
• ShareCopied to clipboard

Author: Ann Styles

Prep time: 15 mins | Cook time: 40 mins | Total: 55 mins | Serves: 4-6

This Steak and Eggs with Mushroom Sauce recipe is a flavorful and approachable dish perfect for breakfast or brunch. Inspired by my time hosting guests in Puerto Rico, this dish was a crowd-pleaser, with the rich mushroom sauce quickly becoming a favorite. Whether using leftover steak or cooking it fresh, this meal pairs perfectly with sunny-side-up eggs and can be served alongside rice, potatoes, or roasted vegetables for a filling, balanced plate.

Instructions

1. Prepare the Mushroom Sauce: Heat 1 Tbsp butter and 1 Tbsp olive oil in a medium saucepan over medium heat. Add sliced mushrooms and a pinch of salt. Sauté for 5–7 minutes until soft. Remove and set aside.
2. In the same saucepan, add another 1 Tbsp butter and 1 Tbsp olive oil. Add the finely chopped shallots and cook for 2–3 mins, then add garlic and cook for 1 more min until fragrant and softened.
3. Pour in the red wine and simmer for 5–7 minutes, allowing it to reduce by half while scraping the bottom of the pan with a wooden spoon or spatula.
4. Stir in the beef stock, thyme sprigs, and bay leaf. Simmer gently for 10 mins.
5. Whisk the cornstarch slurry (reserved stock mixed with cornstarch) into the sauce, stirring constantly until thickened.
6. Return the sautéed mushrooms to the saucepan. Add red wine vinegar, starting with 1 tablespoon and adding more if needed. Season with salt and pepper to taste, and simmer for an additional 2 minutes. Remove thyme sprigs and bay leaf before serving.
7. Prepare the Steak: Reheat leftover steak in a skillet or oven, or cook fresh steaks to your desired doneness. Season with salt and pepper.
8. Cook the Eggs: Heat a non-stick skillet with a little olive oil or butter. Crack the eggs into the skillet and cook sunny-side-up until the whites are set but the yolks remain runny. Season with salt and pepper. Note: For a nice finish on the yolks, cover the pan with 1 tbsp of water to steam the eggs.
9. Assemble the Dish: Place each steak on a plate and spoon the warm mushroom sauce generously over the top.
10. Add a sunny-side-up egg beside or on top of the steak. Garnish with fresh thyme or parsley if desired. Serve with rice, potatoes, or roasted vegetables for a complete meal.