Steak with Mushroom Sauce & Creamy Mashed Potatoes

Steak with Mushroom Sauce & Creamy Mashed Potatoes
The Ultimate Restaurant-Style Dinner You Can Make at Home

If you’re craving a luxurious, hearty, and comforting dinner that looks and tastes like it came straight out of a high-end steakhouse, this Steak with Mushroom Sauce & Creamy Mashed Potatoes is for you. This recipe combines tender, juicy steak seared to perfection, rich and savory mushroom cream sauce, and buttery mashed potatoes that melt in your mouth. Perfect for a romantic dinner, weekend treat, or special occasion — and yes, it’s beginner-friendly too!

 Ingredients

For the Steak:

• 2 ribeye or filet mignon steaks (about 1-inch thick)
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary (optional)

For the Mushroom Sauce:

• 1 tbsp butter
• 1 tbsp olive oil
• 1 small shallot or 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups mushrooms (cremini or button), sliced
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard (optional but adds depth)
• Salt and pepper to taste
• 1 tsp Worcestershire sauce (optional)
• Chopped fresh parsley for garnish

For the Creamy Mashed Potatoes:

• 4 large russet or Yukon gold potatoes, peeled and cubed
• 4 tbsp butter
• 1/2 cup heavy cream (or milk)
• Salt and pepper, to taste
• 1/4 cup sour cream (optional, for extra creaminess)
• Garlic powder or roasted garlic (optional)

Instructions

1. Prepare the Mashed Potatoes:

1. In a large pot, boil the potatoes in salted water until fork tender (about 15–20 minutes).
2. Drain and return the potatoes to the pot. Add butter, cream, salt, and pepper.
3. Mash using a masher or hand mixer until smooth and fluffy. Add sour cream and garlic if using. Cover and keep warm.

2. Cook the Steaks:

1. Pat steaks dry with paper towels. Season both sides generously with salt and pepper.
2. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
3. Add steaks and sear for 3–4 minutes per side for medium-rare (adjust for thickness). Add butter, smashed garlic, and thyme during the last minute. Tilt the pan and baste the steaks with the melted butter.
4. Remove steaks, cover loosely with foil, and let them rest for 5–10 minutes.

3. Make the Mushroom Sauce:

1. In the same skillet (don’t clean it), add a bit of butter and olive oil.
2. Sauté shallots/onions for 1 minute. Add garlic and mushrooms; cook until browned and softened (5–7 minutes).
3. Pour in beef broth and scrape up the brown bits (flavor gold!).
4. Stir in cream, mustard, Worcestershire sauce, salt, and pepper. Simmer until thickened (about 5 minutes).
5. Taste and adjust seasoning. Add fresh parsley before serving.

Assembly & Serving

1. Plate a generous scoop of mashed potatoes on each plate.
2. Place your juicy steak on the side and pour that rich mushroom sauce over the top.
3. Garnish with more parsley, cracked pepper, or a drizzle of truffle oil if you’re feeling fancy.

Tips for Best Results

• Resting the steak is key! It helps the juices redistribute.
• Don’t overcrowd mushrooms while cooking — they need space to brown, not steam.
• For extra flavor in your potatoes, use roasted garlic or add a bit of grated parmesan.

Why You’ll Love This Recipe

• Restaurant quality at home
• Crowd-pleasing and elegant
• Comforting and rich without being complicated
• Perfect balance of flavors and textures

Variations:

• Use sirloin or NY strip instead of ribeye.
• Try a red wine reduction instead of cream sauce.
• Add steamed green beans or roasted asparagus for a full meal.