Steak with creamy mushroom sauce and rosemary red potatoes

steak and red potatoes

 

I have never cooked steak myself. It actually turned out great. My husband was shocked at this meal and loved every bit of it.

The potatoes are from my father-in-law, and the rest was on the fly mine.

Time: 30 minutes

Effort: A fair amount. This recipe takes some timing to do both at the same time. And if you’re like me and never cooked a steak before it’s slightly nerve racking to try and get it to the perfect medium rare doneness.

Amount: 2 servings if you both want a full steak. We probably should only eat half a steak but hey this is America.

You need:

  • 2 steaks of your choice.
  • 1/2 lb baby bell mushrooms – sliced
  • 2 cloves of garlic – minced
  • 1 cup heavy cream
  • 1 Tbl flour
  • 6-8 small red potatoes – cut into 8 piece chunks
  • salt and pepper
  • rosemary
  • Butter…Lots of butter

Do this:

  1. Salt and pepper your steaks and let sit out to get to room temperature before cooking.
  2. Preheat oven to 350 F
  3. In a large skillet heat 1 Tbl of butter over medium high heat
  4. Add the potatoes
  5. Sprinkle with salt, pepper, and rosemary
  6. Fry until golden brown on all or most sides
  7. Add 1 Tbl of butter and transfer your pan to the oven and cook for 15 minutes or until potatoes are soft.
  8. In a sauce pan heat 1 Tbl of butter over med-high heat.
  9. Add the mushrooms and garlic. Cook until mushrooms are softened
  10. Add 1 Tbl of flour and mix
  11. Add 1 cup of heavy cream and bring to boil.
  12. Reduce heat to low and simmer until thickened
  13. In a large skillet or grill pan heat 2 Tbl of butter over med-high heat.
  14. Add your steaks and cook until desired doneness. (If the middle isn’t cook but the outsides are charring, place in your oven until desired doneness so it doesn’t burn.)
  15. Top your steaks with the mushroom sauce and serve with the potatoes.

*Paired well with the Cabernet Sauvignon

 

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