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 black pepper.
Step 3. Arrange the wedges on a baking sheet and roast for 30 to 35 minutes, turning halfway through, until golden and crispy.
Step 4. Pat the steaks dry and season both sides with salt, black pepper, garlic powder, and paprika.
Step 5. Heat olive oil in a large skillet over medium-high heat.
Step 6. Cook the steaks for 4 to 5 minutes per side for medium-rare, or until your desired doneness is reached.
Step 7. Add the butter during the final minute of cooking and baste the steaks.
Step 8. Remove the steaks from the skillet and let them rest for 5 minutes.
Step 9. In the same skillet, melt 2 tablespoons butter over medium heat.
Step 10. Add the mushrooms and cook for 5 to 6 minutes until browned and tender.
Step 11. Stir in the minced garlic and cook for 30 seconds.
Step 12. Pour in the beef broth and Dijon mustard, stirring to combine.
Step 13. Add the heavy cream and bring to a gentle simmer.
Step 14. Stir in the Parmesan cheese, salt, and black pepper.
Step 15. Simmer for 3 to 4 minutes until the sauce thickens slightly.
Step 16. In a bowl, combine the lettuce, tomato, and cucumber.
Step 17. Whisk together the olive oil, lemon juice, salt, and black pepper, then drizzle over the salad.
Step 18. Place the steaks on serving plates and spoon the creamy mushroom sauce generously over the top.
Step 19. Add the roasted potato wedges and fresh salad alongside the steak.
Step 20. Garnish the mushroom sauce with fresh parsley and serve immediately.
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 separately, adding a splash of cream or broth if needed to restore its consistency.
Reheat the potato wedges in a 400°F (200°C) oven or air fryer for 5 to 8 minutes to maintain crispness.
The salad is best prepared fresh and should not be reheated.
Continue on the next page