Steak with Mushroom Sauce and Creamy Mashed Potatoes
A classic and hearty dish featuring juicy steak paired with savory mushroom sauce and creamy mashed potatoes, perfect for special occasions or cozy dinners.
Ingredients
For the steak
- 2 pieces ribeye or filet mignon steaks about 1 inch thick
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tbsp butter
For the mushroom sauce
- 2 tbsp butter for the sauce
- 2 cups sliced mushrooms (cremini or button)
- 1 clove garlic, minced
- 1/2 cup beef broth
- 1/4 cup heavy cream
- Fresh chives, chopped for garnish
For the creamy mashed potatoes
- 4 large potatoes, peeled and cubed
- 1/2 cup milk
- 3 tbsp butter for the mashed potatoes
- Salt and pepper to taste
Instructions
Cooking the Steak
- Season the steaks with salt and pepper on both sides.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat.
- Cook the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.
- Remove and let them rest.
Making the Mushroom Sauce
- In the same skillet, add 2 tablespoons of butter and sauté the sliced mushrooms until they are browned, about 5-7 minutes.
- Add the minced garlic and cook for another minute.
- Pour in the beef broth and let it simmer for a few minutes until it reduces.
- Stir in the heavy cream and season with salt and pepper.
- Let the sauce simmer until it thickens slightly.
Preparing the Mashed Potatoes
- Boil the cubed potatoes in salted water until they are tender.
- Drain and return them to the pot.
- Add milk, 3 tablespoons of butter, salt, and pepper.
- Mash the potatoes until they are smooth and creamy.
Serving
- Serve the steak topped with the mushroom sauce alongside the creamy mashed potatoes, garnished with fresh chives.
Notes
For a more flavorful steak, try marinating it for a couple of hours before cooking. Use a meat thermometer to check for doneness: 130°F for medium-rare, 145°F for medium. If you like your mashed potatoes extra creamy, add more milk or butter during mashing. Store leftovers in airtight containers in the refrigerator for 3-4 days, or freeze for up to 2 months.