Steak with Mushroom Gravy and Creamy Mashed Potatoes

Introduction: A hearty and comforting meal, steak with mushroom gravy and creamy mashed potatoes is a classic combination that never goes out of style. This recipe will guide you through preparing a perfectly cooked steak, topped with rich and flavorful mushroom gravy, served alongside smooth and velvety mashed potatoes. It’s a dish that’s ideal for a cozy dinner at home or when you want to impress your guests with a gourmet meal that’s not too difficult to make.

This dish requires a few key components: the steak, a savory mushroom gravy, and mashed potatoes. We’ll break down each section with time, temperatures, and ingredients to make sure everything turns out perfectly.

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Part 1: Perfectly Cooked Steak

Ingredients:

• 2 steaks (ribeye, sirloin, or filet mignon are ideal)
• 1 tbsp olive oil (or vegetable oil)
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 2 tbsp unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme (optional)
• 1 tbsp fresh parsley (for garnish, optional)

Instructions:

Step 1: Preparing the Steak

1. Bring steaks to room temperature: Remove the steaks from the refrigerator about 30 minutes before cooking. Let them rest at room temperature to ensure even cooking.
2. Season the steaks: Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. You can also add a little garlic powder or onion powder for extra flavor if desired.

Step 2: Cooking the Steak

1. Heat the pan: Place a cast-iron skillet or a heavy-bottomed frying pan over medium-high heat. Add the olive oil and let it heat up until shimmering but not smoking. The key is to make sure the pan is hot before adding the steaks so they get a nice sear.
2. Sear the steaks: Add the steaks to the pan and let them sear without moving them for about 4-5 minutes on the first side. This creates a beautiful crust.
3. Flip the steaks: Once the first side is seared, flip the steaks and add the butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts, tilt the pan slightly to pool the butter, and use a spoon to baste the steaks with the melted butter for about 2-3 minutes. This adds richness and helps cook the steak evenly.
4. Check doneness: For a medium-rare steak, cook for an additional 3-4 minutes on the second side, depending on the thickness of your steak. For medium, cook an additional 5-6 minutes. Adjust time according to your preferred level of doneness.
   • Rare: 120°F (49°C)
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)
   • Medium-well: 150°F (66°C)
   • Well-done: 160°F (71°C)
5. Rest the steak: Remove the steaks from the pan and let them rest on a plate or cutting board for 5-10 minutes before slicing. This allows the juices to redistribute.

Notes:

• Adjust cooking time based on the thickness of your steaks.
• If you prefer a grill, follow the same seasoning and cooking principles, but cook the steak on a preheated grill over high heat, searing each side for 4-6 minutes, depending on the thickness.
• For added flavor, you can sprinkle a bit of coarse sea salt over the steak just before serving.

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Part 2: Mushroom Gravy

Ingredients:

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 10 oz (280 g) mushrooms, sliced (button, cremini, or your favorite variety)
• 1 cup beef broth (low-sodium recommended)
• 1/2 cup heavy cream
• 1 tsp Worcestershire sauce (optional, for depth of flavor)
• Salt and freshly ground black pepper (to taste)
• 1 tsp fresh thyme (optional, for added flavor)

Instructions:

Step 1: Sauté the Vegetables

1. Heat the butter and oil: In the same skillet you used to cook the steak, add the butter and olive oil over medium heat. Allow it to melt and bubble.
2. Cook the onions and garlic: Add the chopped onion and cook, stirring occasionally, for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Sauté the mushrooms: Add the sliced mushrooms to the pan. Cook, stirring occasionally, for 5-7 minutes until the mushrooms have softened and released their moisture.

Step 2: Make the Gravy

1. Add the broth: Pour in the beef broth and bring the mixture to a simmer. Let it cook for 4-5 minutes, allowing the liquid to reduce and thicken slightly.
2. Stir in the cream and Worcestershire sauce: Add the heavy cream and Worcestershire sauce (if using) to the pan. Stir until well combined and continue simmering for another 2-3 minutes, allowing the gravy to thicken further.
3. Season: Season the gravy with salt, pepper, and fresh thyme (if using). Taste and adjust seasoning as needed.
4. Serve: Pour the mushroom gravy over the rested steaks just before serving. Alternatively, serve it on the side for dipping.

Notes:

• If the gravy is too thin, you can thicken it by letting it simmer for a few more minutes or by adding a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).
• For a deeper mushroom flavor, you can use a mix of different mushrooms like shiitake, oyster, or portobello.

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Part 3: Creamy Mashed Potatoes

Ingredients:

• 2 lbs (900 g) Yukon Gold or Russet potatoes (peeled and cut into chunks)
• 1/2 cup (120 ml) whole milk (or heavy cream for extra richness)
• 4 tbsp unsalted butter
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 1/4 tsp garlic powder (optional, for flavor)
• 1/4 cup fresh chives, chopped (optional, for garnish)

Instructions:

Step 1: Boil the Potatoes

1. Prepare the potatoes: Place the peeled and cut potatoes into a large pot and cover them with cold water. Add a pinch of salt to the water.
2. Cook the potatoes: Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are tender and easily pierced with a fork.

Step 2: Mash the Potatoes

1. Drain the potatoes: Drain the potatoes in a colander and return them to the pot or a large mixing bowl.
2. Mash the potatoes: Use a potato masher or a ricer to mash the potatoes until smooth. For extra creamy potatoes, you can use a hand mixer or stand mixer.
3. Add the butter and milk: While the potatoes are still hot, add the butter, milk, and optional garlic powder. Stir or beat the potatoes until everything is fully incorporated and the potatoes are smooth and creamy.
4. Season the potatoes: Season the mashed potatoes with salt and pepper to taste. Stir in fresh chives if desired.

Notes:

• For extra creamy mashed potatoes, you can substitute some of the milk with heavy cream.
• If you want to make the mashed potatoes ahead of time, keep them warm in a slow cooker on low or cover and store in the fridge for up to 2 days. Reheat with a little extra milk or cream.

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Final Notes:

Serving the Dish:

1. Place a serving of mashed potatoes on each plate, and top with the perfectly cooked steak.
2. Generously pour the mushroom gravy over the steak or serve it on the side.
3. Garnish with freshly chopped parsley or chives, and serve with a side of vegetables, such as steamed broccoli or sautéed green beans, for a complete meal.

Total Time:

• Steak: 15-20 minutes (depending on desired doneness)
• Mushroom Gravy: 10-15 minutes
• Mashed Potatoes: 25-30 minutes

Overall Time: Approximately 40-45 minutes

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This steak with mushroom gravy and creamy mashed potatoes is a wonderful comfort food meal that combines rich flavors with satisfying textures. Perfect for a weekend dinner or special occasion, it’s sure to impress anyone you serve it to. Enjoy your meal!