Steak with Creamy Mushroom Sauce, Roasted Potatoes and Garden Salad

This Steak with Creamy Mushroom Sauce, Roasted Potatoes and Garden Salad is a restaurant-quality meal that combines a perfectly seared steak topped with a rich mushroom cream sauce, crispy roasted potato wedges, and a fresh, colorful salad. It’s an elegant yet easy dinner that’s perfect for special occasions or a satisfying weekend meal.

Ingredients

For the Steak

2 ribeye steaks (8–10 ounces each)

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 tablespoon butter

2 cloves garlic, crushed

For the Creamy Mushroom Sauce

2 tablespoons butter

8 ounces mushrooms, sliced

2 cloves garlic, minced

1 cup heavy cream

½ cup beef broth

¼ cup grated Parmesan cheese

1 teaspoon dried thyme

½ teaspoon salt

¼ teaspoon black pepper

For the Roasted Potatoes

1½ pounds Yukon Gold potatoes, cut into wedges

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

For the Garden Salad

4 cups romaine lettuce, chopped

1 cucumber, sliced

2 tomatoes, cut into wedges

½ small white onion, sliced into rings

For the Salad Dressing

2 tablespoons olive oil

1 tablespoon lemon juice

½ teaspoon Dijon mustard

½ teaspoon salt

¼ teaspoon black pepper

Continue the instructions on the next page.