Name: Coulotte Steak with Mushroom Sauce
Prep time: 8 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: For the Coulotte Steak:; 2½ pounds coulotte steak, sliced into 6 fillets (room temperature); 2½ teaspoons sea salt; 1½ teaspoons freshly ground black pepper; 3 tablespoons avocado oil; 4 tablespoons unsalted butter; 2 cloves garlic; 2 sprigs fresh rosemary; For the Mushroom Sauce:; Drippings, garlic, and rosemary from the steak; 4 tablespoons salted butter; 10 ounces cremini mushrooms, sliced; Sea salt and freshly ground black pepper, to taste; ¼ cup beef broth; 1 tablespoon balsamic vinegar

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Coulotte Steak with Mushroom Sauce is a savory, satisfying one-pan meal that brings restaurant-quality flavor to your own kitchen. With tender pan-seared steak basted in rosemary-garlic butter and topped with a rich, earthy mushroom sauce, this dish is perfect for a quick yet elegant dinner. Best of all, it comes together in just 30 minutes.

Why You’ll Love This Recipe

This dish delivers bold, comforting flavor with minimal prep and clean-up. Coulotte steak, also known as top sirloin cap, is a juicy, flavorful cut that’s easy to cook and naturally tender. The basting technique infuses the meat with garlicky, herby butter, while the mushroom sauce—made in the same pan using the flavorful drippings—adds a luxurious finish. It’s the kind of recipe that’s equally perfect for a casual weeknight or a special occasion.

Coulotte Steak with Mushroom Sauce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Coulotte Steak:

2½ pounds coulotte steak, sliced into 6 fillets (room temperature)
2½ teaspoons sea salt
1½ teaspoons freshly ground black pepper
3 tablespoons avocado oil
4 tablespoons unsalted butter
2 cloves garlic
2 sprigs fresh rosemary

For the Mushroom Sauce:

Pan drippings, garlic, and rosemary from cooking the steak
4 tablespoons salted butter
10 ounces cremini mushrooms, sliced
Sea salt and freshly ground black pepper, to taste
¼ cup beef broth
1 tablespoon balsamic vinegar

Directions

Cook the Coulotte Steak:

Season the Steak:
Pat the fillets dry. Generously season all sides with salt and pepper.
Heat the Pan:
Warm a heavy-bottomed skillet over high heat for 1 minute. Add avocado oil and let it heat for 30 seconds.
Sear the Steak:
Add the steak fillets to the pan and sear for 4 minutes on the first side. Flip the steaks, then add butter, garlic cloves, and rosemary sprigs to the pan.
Baste with Butter:
As the butter melts, tilt the skillet slightly and spoon the melted butter and pan juices over the steaks continuously for about 6 minutes.
Final Sear and Rest:
Flip once more and baste for an additional 2 minutes. Check internal temperature (120–130°F for medium-rare). Adjust cook time as needed.
Transfer the steaks to a cutting board and let them rest for 5–10 minutes. Reserve the pan and drippings for the sauce.

Make the Mushroom Sauce:

Sauté the Mushrooms:
In the same skillet with the garlic, rosemary, and steak drippings, add 4 tablespoons of butter and the sliced mushrooms. Cook over medium heat for 6–8 minutes, stirring occasionally, until mushrooms are tender and browned.
Deglaze and Finish:
Stir in beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes until slightly reduced.
Season with salt and pepper to taste.
Serve:
Spoon the warm mushroom sauce over the rested steaks and serve immediately.

Servings and timing

Servings: 6
Prep time: 8 minutes
Cook time: 12 minutes
Rest time: 10 minutes
Total time: 30 minutes

Variations

Creamy Mushroom Sauce: Add ¼ cup heavy cream to the sauce for a rich, creamy finish.
Herb Swap: Use thyme or sage instead of rosemary for a different aromatic twist.
Grilled Version: Sear the steaks on a grill and make the mushroom sauce separately on the stove.
No Mushrooms? Substitute with caramelized onions or sautéed spinach.

Storage/Reheating

Store leftover steak and mushroom sauce in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm in a skillet over low heat, adding a splash of broth if needed to loosen the sauce.
Avoid microwaving the steak, as it may dry out—use stovetop reheating for best texture.

FAQs

What is coulotte steak?

Coulotte steak is a cut from the sirloin cap. It’s flavorful, lean, and becomes very tender when cooked properly.

Can I use a different cut of steak?

Yes. Ribeye, sirloin, or New York strip will work well in this recipe, though cooking times may vary.

What’s the best way to slice the steak?

Always slice against the grain for the most tender bite.

Do I have to baste the steak?

Basting helps infuse the steak with butter, garlic, and rosemary flavor while keeping it juicy. It’s highly recommended.

Can I make this dish dairy-free?

Use plant-based butter for basting and the sauce, and ensure your broth is dairy-free.

How can I tell when the steak is done?

Use a meat thermometer: 120–130°F for medium-rare, 130–140°F for medium.

Is this recipe good for meal prep?

Yes. Cook the steak slightly under your desired doneness, store separately from the sauce, and reheat gently before serving.

Can I make the sauce thicker?

Yes. Let it simmer longer to reduce further, or stir in a small amount of cornstarch slurry for added thickness.

Can I omit the balsamic vinegar?

You can substitute with lemon juice for acidity, or omit for a more straightforward beef-mushroom flavor.

What sides pair well with this recipe?

Mashed potatoes, roasted vegetables, garlic bread, or a crisp green salad are excellent accompaniments.

Conclusion

Coulotte Steak with Mushroom Sauce is an impressive yet simple dish that delivers rich, savory flavors in just 30 minutes. The tender, juicy steak combined with the earthy mushroom sauce makes for an unforgettable meal that’s sure to please. Whether you’re cooking for guests or just elevating your weeknight dinner, this one-pan recipe is a guaranteed favorite.