Prep time 5 mins

Cook time 25 mins


3 Tbsp. butter, divided

1 to 1 1/4 lb. top loin steaks (2 steaks)

8 oz. sliced white mushrooms

1 cup water

1 Tbsp. College Inn® Savory Infusions Beef and Caramelized Onion Base

1 Tbsp. cornstarch


  1. Melt 2 Tbsp. butter in a large stainless-steel skillet over medium-high heat.  For medium to medium-rare, cook steaks 5 minutes on each side (for smaller steaks under 8 oz. each) or 6 minutes on each side (for larger steaks over 8 oz. each). Remove skillet from heat and remove steaks to a plate; cover with foil to keep warm.

  2. Add mushrooms to same skillet; cook 2 to 3 minutes over medium-high heat, stirring frequently.

  3. Whisk together water, Savory Infusions and cornstarch in a small bowl.  Immediately add to skillet and bring to a boil.  Reduce heat to medium and simmer 1 to 2 minutes until thickened, stirring frequently, scraping up browned bits from bottom of skillet. Add any juices from the steak plate. To finish gravy, remove skillet from heat and whisk in remaining 1 Tbsp. butter. To serve, spoon gravy over sliced steak.

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