Steak with Mushroom Sauce & Creamy Mashed Potatoes

This recipe combines perfectly seared steak, a rich and creamy mushroom sauce, and buttery mashed potatoes for a truly indulgent and comforting meal.

Ingredients

For the Steak:

• 2 ribeye or filet mignon steaks (about 1-inch thick)
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter

For the Mushroom Sauce:

• 2 tbsp butter
• 2 cups sliced mushrooms (cremini or button)
• 1 clove garlic, minced
• 1/2 cup beef broth
• 1/4 cup heavy cream
• Salt and black pepper, to taste
• Fresh chives, chopped (for garnish)

For the Mashed Potatoes:

• 4 large potatoes, peeled and cubed
• 1/2 cup milk
• 3 tbsp butter
• Salt and black pepper, to taste

Instructions

1. Prepare the Mashed Potatoes:

1. Place cubed potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over high heat.
2. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender when pierced with a fork.
3. Drain the potatoes and return them to the pot.
4. Add milk, butter, salt, and pepper. Mash until smooth and creamy. Cover to keep warm.

2. Cook the Steaks:

1. Season both sides of the steaks generously with salt and pepper.
2. Heat a skillet over medium-high heat. Add olive oil and butter.
3. Once the butter has melted and the skillet is hot, add the steaks.
4. Sear the steaks for 3-4 minutes per side for medium-rare, adjusting the time for your preferred level of doneness.
5. Remove the steaks from the skillet, cover with foil, and let rest for at least 5 minutes to retain their juices.

3. Make the Mushroom Sauce:

1. In the same skillet used for the steaks, add the butter and sliced mushrooms.
2. Cook over medium heat for about 5 minutes, stirring occasionally, until the mushrooms are golden and softened.
3. Add minced garlic and sauté for another minute until fragrant.
4. Pour in the beef broth and simmer until the liquid reduces slightly, about 3 minutes.
5. Stir in the heavy cream, season with salt and pepper, and cook for another 2-3 minutes until the sauce thickens.

4. Assemble:

1. Spoon the mashed potatoes onto plates.
2. Place the rested steak on top of the potatoes.
3. Generously spoon the creamy mushroom sauce over the steak.
4. Garnish with fresh chopped chives.

Tips for Success

• Steak Doneness: Use a meat thermometer to ensure your steak is cooked perfectly:
  • Medium-rare: 135°F
  • Medium: 145°F
  • Medium-well: 155°F
• Mushroom Variety: For added depth, mix cremini mushrooms with shiitake or porcini.
• Potato Texture: Use Yukon Gold or Russet potatoes for the fluffiest mashed potatoes.

FAQs

Can I use a different protein?

Yes! This mushroom sauce pairs beautifully with chicken, pork chops, or even salmon.

Can I make the mashed potatoes ahead of time?

Absolutely. Reheat them gently on the stovetop with a splash of milk to restore their creaminess.

What if I don’t have heavy cream?

You can substitute with half-and-half or whole milk for a lighter sauce.

What sides pair well with this dish?

Steamed asparagus, roasted carrots, or a crisp green salad are excellent accompaniments.

Conclusion

This Steak with Mushroom Sauce & Creamy Mashed Potatoes is the perfect balance of elegance and comfort. Whether you’re making it for a special dinner or simply indulging in a hearty treat, this dish is sure to impress with its rich flavors and velvety textures. Serve it with a glass of red wine or sparkling water for an unforgettable dining experience. Enjoy!