Steak with Mushroom Sauce

Indulge in a classic and comforting meal with this Steak with Mushroom Sauce, accompanied by the creamiest mashed potatoes. This dish combines tender rib-eye or porterhouse steaks with a rich mushroom sauce, served alongside velvety mashed potatoes, making it perfect for special occasions or a delightful weekend dinner.

Why You’ll Love This Recipe

  • Rich and Flavorful: The combination of savory mushrooms, garlic, and Dijon mustard creates a sauce that’s both hearty and indulgent.
  • Comfort Food at Its Best: Paired with creamy mashed potatoes, this meal offers the ultimate comfort food experience.
  • Versatile and Customizable: You can adjust the seasoning and sides to suit your preferences, making it a versatile addition to your recipe collection.

Ingredients

  • 400g cup mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef stock
  • 1 teaspoon Dijon mustard
  • 2 teaspoons cornflour
  • Handful of flat-leaf parsley, chopped
  • 4 steaks (rib-eye or porterhouse)

Best Ever Mashed Potato

  • 1 kg creamy yellow potatoes (e.g., Dutch cream or Desiree), peeled and chopped into 2.5cm cubes
  • 200g unsalted butter, diced
  • ¾ cup full cream milk or cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Mashed Potatoes:
    • Place the chopped potatoes in a pot and cover with cold water.
    • Add a pinch of salt, cover with a lid, and bring to a boil.
    • Cook for 15 minutes until soft. Drain well.
    • For the smoothest texture, press the potatoes through a fine metal sieve back into the dry pot.
    • Turn the stove to low heat and stir the potatoes for 1 minute to evaporate excess water.
    • Gradually add the diced butter and milk, stirring until fully incorporated.
    • Season with salt and pepper to taste.
    • Keep warm until serving.
  2. Prepare the Mushroom Sauce:
    • Heat half the olive oil in a saucepan over high heat.
    • Add the sliced mushrooms and minced garlic; cook for 5 minutes until mushrooms are tender.
    • In a jug, combine Worcestershire sauce, beef stock, and Dijon mustard.
    • Stir this mixture into the mushrooms and cook, stirring occasionally, for 3 minutes.
    • Blend the cornflour with 1 tablespoon of cold water until smooth, then stir into the mushroom mixture.
    • Bring to a boil, reduce heat to medium, and cook for 5 minutes until the sauce thickens slightly.
    • Stir in the chopped parsley.
  3. Cook the Steaks:
    • Preheat oven to 180°C fan-forced.
    • Heat a char-grill pan over high heat.
    • Rub both sides of the steaks with the remaining olive oil.
    • Char-grill the steaks for 2–3 minutes on each side until seared.
    • Transfer to the oven and cook for an additional 5 minutes for medium, or adjust the time to your preferred doneness.
  4. Assemble the Dish:
    • Spoon the mashed potatoes onto plates.
    • Top with the cooked steak.
    • Generously spoon the mushroom sauce over the steak.
    • Serve with steamed vegetables if desired.

Servings and Timing

  • Servings: 4
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes

Variations

  • Mushroom Variety: Experiment with different mushrooms like shiitake or portobello for varied flavors.
  • Herb Infusion: Add fresh thyme or rosemary to the mushroom sauce for an aromatic twist.
  • Creamy Sauce: For a creamier sauce, stir in a splash of heavy cream or sour cream.

Storage/Reheating

  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Gently reheat the steak and mushroom sauce in a skillet over low heat until warmed through. Reheat mashed potatoes in the microwave or on the stovetop, adding a splash of milk if needed to regain creaminess.

FAQs

1. How can I tell when my steak is cooked to my preferred doneness?

Using a meat thermometer is the most accurate method. For medium doneness, aim for an internal temperature of 60°C (140°F).

2. Can I use a different cut of steak for this recipe?

Yes, cuts like sirloin or fillet mignon work well too.

3. What can I substitute for beef stock in the mushroom sauce?

You can use chicken stock or vegetable broth as alternatives.

4. How do I prevent my mashed potatoes from becoming gluey?

Avoid over-mixing and ensure you use a ricer or sieve for a smooth texture.

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