Description
A hearty steakhouse-style meal with juicy seared steak, rich creamy mushroom sauce, crispy potato wedges, and a fresh, tangy salad.
Ingredients
- For the steak:
- 2 ribeye or sirloin steaks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- For the creamy mushroom sauce:
- 2 cups mushrooms, sliced
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- Salt to taste
- For the potato wedges:
- 4 large potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- For the fresh salad:
- 2 cups lettuce
- 1 cucumber, sliced
- 2 tomatoes, chopped
- 1/4 onion, sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 220°C (425°F).
- Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper, then spread on a baking tray.
- Bake for 35 minutes, turning halfway, until golden and crispy.
- Pat steaks dry, rub with olive oil, and season with garlic powder, paprika, salt, and pepper.
- Heat a skillet over high heat, melt butter, and sear steaks for 3–4 minutes per side.
- Remove steaks and let them rest.
- In the same skillet, melt butter and sauté mushrooms and garlic until softened.
- Add beef broth and heavy cream, then season with black pepper and thyme.
- Simmer until the sauce thickens, adjusting salt as needed.
- Prepare the salad by combining lettuce, cucumber, tomatoes, and onion.
- Drizzle salad with olive oil and lemon juice, then season and toss.
- Serve steak topped with mushroom sauce alongside potato wedges and fresh salad.
Notes
- Let steak rest before serving to retain juices.
- Cook potatoes in a single layer for crispiness.
- Adjust sauce thickness by simmering longer if needed.
- Use fresh herbs for enhanced flavor.
- Serve salad immediately for best freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking/Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 plate
- Calories: 750
- Sugar: 6g
- Sodium: 700mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 140mg
