Description
Creamy Mushroom Steak with Roasted Potatoes is a comforting and elegant meal featuring juicy seasoned steak topped with rich mushroom cream sauce, served alongside crispy roasted potatoes and a fresh salad.
Ingredients
- For the Steak:
- 2 ribeye or sirloin steaks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- For the Creamy Mushroom Sauce:
- 1 tablespoon butter
- 8 ounces mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/4 cup beef broth
- 1 teaspoon Worcestershire sauce
- Salt to taste
- Black pepper to taste
- For the Roasted Potatoes:
- 3 medium potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
- For the Fresh Salad:
- 2 cups mixed lettuce
- 1 tomato, sliced
- 1/4 cucumber, sliced
- 2 tablespoons red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a baking tray with parchment paper or lightly grease it.
- Toss the cubed potatoes with olive oil, thyme, paprika, salt, and black pepper in a bowl.
- Spread the potatoes on the tray in a single layer and roast for 30 to 35 minutes, flipping halfway through.
- Pat the steaks dry and season both sides with salt, black pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the steaks for 3 to 5 minutes per side depending on preferred doneness.
- Remove the steaks from the skillet and let them rest for 5 minutes.
- In the same skillet, melt the butter over medium heat.
- Add the sliced mushrooms and cook for about 5 minutes until softened and browned.
- Stir in the minced garlic and cook for 30 seconds.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the skillet.
- Add the heavy cream and simmer for 3 to 4 minutes until slightly thickened.
- Season the sauce with salt and black pepper to taste.
- Prepare the salad by combining lettuce, tomato, cucumber, and red onion in a bowl.
- Drizzle the salad with olive oil and lemon juice, then season lightly with salt and black pepper.
- Serve the steaks topped with creamy mushroom sauce alongside the roasted potatoes and fresh salad.
Notes
- Ribeye, sirloin, strip steak, or filet mignon all work well for this recipe.
- Parmesan cheese can be added to the sauce for extra richness.
- Sweet potatoes may replace regular potatoes for a sweeter flavor.
- Button, cremini, or baby bella mushrooms are excellent choices for the sauce.
- Let the steak rest before slicing to keep it juicy.
- Store leftovers separately in airtight containers for up to 3 days.
- Roasted potatoes reheat best in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet and Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 820
- Sugar: 6g
- Sodium: 720mg
- Fat: 52g
- Saturated Fat: 20g
- Unsaturated Fat: 27g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 165mg
