Steak with mushroom sauce and creamy mashed potatoes

 

 

 

 

 

 

Ingredients:

For the Steak:

4 steaks (rib, sirloin or your choice)
Salt and pepper to taste
2 tablespoons olive oil or butter
For the mushroom sauce:

2 cups mushrooms (sliced)
2 tablespoons of butter
2 cloves of garlic (chopped)
1 cup beef broth
1 ⁄2 cup heavy cream
1 teaspoon cornstarch (mix with 2 tablespoons water for a slurry)
Salt and pepper to taste
For the mashed potatoes:

2 pounds potatoes (peeled and cubed)
1 ⁄2 cup milk
1 ⁄4 cup heavy cream
4 tablespoons unsalted butter
Salt and pepper to taste

Instructions:

Prepare the mashed potatoes:

Boil potatoes in salted water until fork-bearing (about 15-20 minutes).
Drain and puree with milk, cream, butter, salt and pepper until smooth. Stay warm.
Cook the steaks:

Seasonal steaks with salt and pepper.
Heat olive oil or butter in a skillet over medium-high heat.
Cook steaks to your preferred doneness (about 3-4 minutes per side for medium-rare). Remove and let rest.
Make the mushroom sauce:

In the same skillet, melt the butter and sautéed mushrooms until golden.
Add minced garlic and cook until fragrant.
Pour in beef broth and heavy cream, bringing it to a simmer.
Stir in the cornstarch slurry to thicken the sauce. Season with salt and pepper.
Assemble and serve:

I plate the fillets with a generous portion of mashed potatoes.
Spoon the mushroom sauce over the steak and potatoes.
A hearty, comforting meal that’s perfect for any occasion!