Introduction

This rich and flavorful garlic cream sauce is the perfect companion for a juicy steak. With a blend of garlic, cream, and a hint of mustard and Worcestershire sauce, it adds a luxurious touch to any meal. Ready in under 30 minutes, it’s easy to make and sure to impress.

A sliced steak cooked medium rare with a brown, crispy outer layer and a pink, juicy inside, topped evenly with a creamy white sauce that has green herb bits and small red specks, garnished with bright green parsley leaves. The steak slices are arranged close together on a white plate, with sauce spreading out from underneath them over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup beef broth
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Step 1: In a medium saucepan, heat the olive oil over medium heat. Once the oil is shimmering, add the minced garlic and sauté for 1-2 minutes or until fragrant and golden, being careful not to burn it.
Step 2: Pour in the beef broth, stirring to combine, and let it simmer for 2-3 minutes to reduce slightly.
Step 3: Reduce the heat to low and slowly add the heavy cream, stirring continuously until fully incorporated.
Step 4: Add the Dijon mustard and Worcestershire sauce, mixing well. Allow the sauce to simmer gently for 5-7 minutes, stirring occasionally until it thickens to your desired consistency.
Step 5: Season the sauce with salt and black pepper, adjusting to taste. If the sauce becomes too thick, you can add a bit more beef broth or cream to reach the desired consistency.
Step 6: Remove from heat and let the sauce cool for a minute. This will help it thicken further before serving.
Step 7: Serve the garlic cream sauce warm over your perfectly cooked steak, and garnish with fresh chopped parsley.

Tips & Variations

Use fresh garlic for the best flavor and avoid burning it to prevent bitterness.
If you prefer a dairy-free version, substitute heavy cream with coconut cream and use vegetable broth instead of beef broth.
For extra depth, add a splash of white wine before adding the beef broth.
Garnish with additional herbs like thyme or chives for a different aromatic touch.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat, stirring frequently to prevent separation. If the sauce thickens too much after cooling, stir in a little beef broth or cream to loosen it.

How to Serve

A white plate holds five thick slices of steak, each slice showing a crispy dark brown crust and a juicy pink center. The steak slices are lined up side by side across the plate. On top, there is a creamy white sauce with small green herbs and some red flakes, draped smoothly over the meat and pooling around the base. There are fresh green parsley pieces sprinkled on the sauce, adding a touch of bright color. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this sauce ahead of time?

Yes, you can make the sauce a day in advance and store it in the fridge. Reheat it gently before serving to preserve its creamy texture.

Can I use this sauce with other meats or dishes?

Absolutely! This garlic cream sauce pairs well with chicken, pork, or even roasted vegetables, adding a rich and savory flavor boost.