Steak with Creamy Mushroom Sauce
Juicy seared steak served over fluffy mashed potatoes and smothered in a rich creamy mushroom sauce. Restaurant-quality comfort food made in one pan.
Equipment
- 1 | Cast iron skillet | for searing
- 1 | Large pot | for potatoes
- 1 | Potato masher |
- 1 Tongs
- 1 | Wooden spoon |
Ingredients
- 2 | | ribeye or sirloin steaks | about 8 oz each
- 1 | tbsp | oil |
- 2 | tbsp | butter |
- 8 | oz | mushrooms | sliced
- 2 | cloves | garlic | minced
- 1 | cup | heavy cream |
- 1/2 | cup | beef broth |
- 1 | | salt and black pepper | to taste
- 1 | tbsp | fresh parsley | chopped
- 2 | lbs | potatoes | peeled and cubed
- 1/4 | cup | milk | warm
- 3 | tbsp | butter | for mash
Instructions
- Boil potatoes in salted water until tender, about 15-20 minutes.
- Season steaks generously with salt and pepper.
- Sear steaks in hot oil in a cast-iron skillet 3-4 minutes per side; rest.
- Sauté mushrooms in butter in the same pan until golden.
- Add garlic, then pour in broth and cream; simmer until thickened.
- Mash drained potatoes with butter and milk until smooth.
- Slice rested steak against the grain.
- Plate mash, top with steak, and spoon over creamy mushroom sauce.
- Tip: Rest the steak at least 5 minutes before slicing for juicier results.
- Tip: Scrape up the browned bits in the pan for maximum flavor in the sauce.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove with a splash of cream to loosen the sauce.
For a lighter version, use half-and-half instead of heavy cream.
Always slice steak against the grain for the most tender bite.
Reheat gently on the stove with a splash of cream to loosen the sauce.
For a lighter version, use half-and-half instead of heavy cream.
Always slice steak against the grain for the most tender bite.