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
- 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.
- 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.
- 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.
- 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.
