Instructions
Step 1. Preheat the oven to 425°F (220°C).
Step 2. Toss the potato wedges with olive oil, garlic powder, paprika, parsley, salt, and black pepper.
Step 3. Spread the potatoes on a baking sheet and roast for 30–35 minutes, turning halfway through cooking, until golden brown and crispy.
Step 4. Pat the steaks dry and season both sides with garlic powder, salt, and black pepper.
Step 5. Heat olive oil in a heavy skillet or grill pan over medium-high heat.
Step 6. Cook the steaks for 3–5 minutes per side, depending on thickness and desired doneness.
Step 7. Add butter during the final minute of cooking and spoon it over the steaks.
Step 8. Transfer the steaks to a plate and let them rest for 5–10 minutes.
Step 9. In the same skillet, melt butter over medium heat and add the mushrooms.
Step 10. Cook for 5–6 minutes until the mushrooms are browned and tender.
Step 11. Add the garlic and cook for 30 seconds until fragrant.
Step 12. Stir in the beef broth, heavy cream, Dijon mustard, thyme, salt, and black pepper.
Step 13. Simmer for 3–4 minutes until the sauce thickens slightly.
Step 14. Stir in the chopped parsley and remove from heat.
Step 15. In a bowl, combine the lettuce, tomatoes, and cucumber.
Step 16. Whisk together olive oil, lemon juice, salt, and black pepper, then toss with the salad.
Step 17. Place the steaks on serving plates and spoon the creamy mushroom sauce over the top.
Step 18. Serve with roasted potato wedges and garden salad.
Storage and Reheating Tips
Store leftover steak, mushroom sauce, potatoes, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the steak gently in a skillet over low heat to prevent overcooking.
Warm the mushroom sauce in a saucepan over low heat, stirring occasionally. Add a splash of cream if needed to loosen the sauce.
Reheat the potato wedges in an oven or air fryer at 400°F (200°C) for 5–7 minutes to restore crispness.
The salad is best enjoyed fresh and should be stored without dressing if possible.
Freeze the mushroom sauce separately for up to 2 months. Thaw overnight in the refrigerator before reheating.
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