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.
- 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
- Butter…Lots of butter
- Salt and pepper your steaks and let sit out to get to room temperature before cooking.
- Preheat oven to 350 F
- In a large skillet heat 1 Tbl of butter over medium high heat
- Add the potatoes
- Sprinkle with salt, pepper, and rosemary
- Fry until golden brown on all or most sides
- Add 1 Tbl of butter and transfer your pan to the oven and cook for 15 minutes or until potatoes are soft.
- In a sauce pan heat 1 Tbl of butter over med-high heat.
- Add the mushrooms and garlic. Cook until mushrooms are softened
- Add 1 Tbl of flour and mix
- Add 1 cup of heavy cream and bring to boil.
- Reduce heat to low and simmer until thickened
- In a large skillet or grill pan heat 2 Tbl of butter over med-high heat.
- 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.)
- Top your steaks with the mushroom sauce and serve with the potatoes.
*Paired well with the Cabernet Sauvignon