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Export 13 ingredients for grocery delivery
Step 1
Gently combine the minced onions, shredded frozen butter, garlic, Worcestershire sauce, mustard, and the meat. Don’t overwork the meat or it will make the steaks tough.
Step 2
Form into evenly sides oval steaks. Refrigerate for 15 minutes. Meanwhile, measure out remaining ingredients.
Step 3
Remove meat from fridge and season each side with salt and pepper.
Step 4
Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear on each side for 2-3 minutes, handling gently. Set aside.
Step 5
Decrease heat to medium-low. Melt 2 Tablespoons butter in the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.
Step 6
Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the skillet to lift up any remnants of meat, this will give the gravy extra flavor.
Step 7
Mix the cornstarch and cold water until fully smooth and combined.
Step 8
Bring the gravy to a boil and whisk in the cornstarch mixture. Once thickened, decrease heat to medium-low.
Step 9
Add the steaks back to the skillet and spoon the gravy on top. Cover for 10 minutes, or until cooked through. The internal temperature should be 160° F.
Step 10
Swirl in remaining 1 tbsp. cold butter at the end. This is a chef-inspired finishing technique that adds a smooth, velvety finish to the gravy.
Step 11
Sprinkle with parsley. Serve with mashed potatoes and roasted carrots!
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