Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
Step 3. Arrange the wedges on a baking sheet in a single layer.
Step 4. Bake for 35–40 minutes, turning halfway through, until golden and crispy.
Step 5. Season both sides of the steaks with salt, pepper, garlic powder, and paprika.
Step 6. Heat olive oil in a large skillet over medium-high heat.
Step 7. Sear the steaks for 3–5 minutes per side, depending on desired doneness.
Step 8. Remove the steaks from the skillet and let them rest under foil.
Step 9. In the same skillet, melt the butter.
Step 10. Add the mushrooms and cook for 5–6 minutes until browned and tender.
Step 11. Stir in the garlic and cook for 30 seconds.
Step 12. Pour in the beef broth and simmer for 2 minutes.
Step 13. Add the heavy cream, Parmesan cheese, thyme, salt, and pepper.
Step 14. Simmer for 3–5 minutes until the sauce thickens.
Step 15. In a large bowl, combine the lettuce, cucumber, tomatoes, and red onion.
Step 16. Whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
Step 17. Drizzle the dressing over the salad and toss gently.
Step 18. Place the steaks on serving plates and spoon the creamy mushroom sauce over the top.
Step 19. Serve alongside the crispy potato wedges and fresh salad.
Step 20. Enjoy immediately while hot.
Storage and Reheating Tips
Store leftover steak, sauce, potatoes, and salad separately in airtight containers.
Refrigerate steak and mushroom sauce for up to 4 days.
Store potato wedges for up to 3 days in the refrigerator.
Reheat steak and sauce gently in a skillet over low heat to prevent overcooking.
Reheat potato wedges in a 375°F (190°C) oven or air fryer for the best texture.
Fresh salad is best enjoyed immediately and should not be frozen.
The mushroom sauce can be frozen separately for up to 2 months and thawed overnight before reheating.
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