Steak With Mushroom Sauce And Creamy Mashed Potatoes

 

 

 

Ingredients (for 4 people):

For the steak:

4 steak fillets (200g each, 2cm thick)
2 tablespoons of vegetable oil
1 teaspoon of salt
1⁄2 teaspoon black pepper black
2 sprigs of fresh thyme
For the mushroom sauce:

300g fresh mushrooms (sliced)
1 small onion (chopped)
2 cloves of garlic (crushed)
200 ml of cooking cream
1 tablespoon of butter.
1 teaspoon of soy sauce
50 ml of white wine (optional)
For the mashed potatoes:

800 g potatoes (peeled and cut into cubes)
100 ml of whole milk
50g of unsalted butter
Salt and pepper to taste

Tools:

Large Cast Iron Pan (28 cm diameter)
Medium Pot (For Boiling Potatoes)
Hand beater or mash press
Non-Stick Pan (For Sauce)
Steps of Preparation:
Mashed Potatoes:

Boil the potatoes in water with salt for 20-25 minutes until tender. Screw them up.
Heat milk and butter in a small pot. Mash the potatoes, mix with hot milk and season. Book hot.
Steak:
3. Season your steaks with salt and pepper. Heat the oil in the frying pan over high heat.
4. Cook the steaks 3-4 minutes per side (for medium term). Add thyme at the end. Remove and let it rest.

Mushroom Sauce:
5. In the same pan, melt butter. Saute the onion and garlic for 2 minutes.
6. Add the mushrooms and cook 5-7 minutes until golden brown. Pour the wine (if you use) and reduce.
7. Add cream and soy sauce. Cook 3-4 minutes until thick.

Prep Time: 50 minutes (20 minutes active).
Serving Size: 1 steak + 1⁄2 cup mash + 1⁄4 sauce.
Calories per Serving: ~650 kcal (protein: 35 g, fats: 45 g, carbohydrates: 25 g).

Notes:
Let steak sit 5 minutes before serving to hold juices.
Use flour potatoes (like Russet’s) for a creamier mash.
Sauce can be refrigerated for 3 days. Heat on low heat and add a scoop of milk if necessary.