Creamy Mushroom Steak
Served over Buttery Mashed Potatoes
Ingredients:
For the Steak:
2 ribeye or sirloin steaks, seasoned with salt & pepper
1 tbsp butter
1 tbsp olive oil
For the Creamy Mushroom Sauce:
1 tbsp butter
1 garlic clove, minced
1 cup sliced fresh mushrooms
1/2 tsp dried or fresh thyme
1/2 cup beef broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese (optional but delicious)
Salt and black pepper to taste
Fresh chopped parsley for garnish
For the Mashed Potatoes:
3 large potatoes, peeled and cubed
2 tbsp butter
1/4 cup warm milk
Salt and pepper to taste
Instructions:
1. Make the Mashed Potatoes:
1. Boil the potatoes in salted water until fork-tender (about 15–20 minutes).
2. Drain, then mash them well.
3. Add butter and warm milk, mash until creamy and smooth.
4. Season with salt and pepper to taste. Set aside.
2. Cook the Steak:
1. In a large skillet, heat butter and olive oil over high heat.
2. Sear the steaks 3–5 minutes per side, depending on thickness and doneness preference.
3. Remove steaks and let them rest covered in foil.
3. Prepare the Mushroom Sauce:
1. In the same skillet, melt butter and sauté garlic for 30 seconds.
2. Add mushrooms and thyme, cooking until mushrooms are browned.
3. Pour in beef broth and let it simmer for 2 minutes.
4. Stir in cream and Parmesan, cook until the sauce thickens (about 3–4 minutes).
5. Season with salt and pepper.
4. Serve:
1. Spoon mashed potatoes onto plates.
2. Top with steak slices.
3. Drizzle generously with the creamy mushroom sauce.
4. Garnish with chopped parsley and enjoy warm!