Instructions
Step 1: Boil the cubed potatoes in salted water for 15-20 minutes until fork-tender. Drain and mash with 1 tbsp butter, salt, and pepper until creamy and smooth.
Step 2: Season your steak generously on both sides with salt and black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Step 3: Sear the steak for 4-5 minutes per side for medium-rare, depending on thickness. Transfer to a plate and let rest for 5 minutes.
Step 4: In the same skillet, melt 1 tbsp butter and sauté the minced garlic for 30 seconds until fragrant.
Step 5: Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until golden and tender.
Step 6: Pour in the beef broth and heavy cream, stirring to combine. Simmer for 3-4 minutes until the sauce thickens slightly. Taste and adjust seasoning as needed.
Step 7: While the sauce simmers, steam or sauté the broccolini in a separate pan with a touch of olive oil, salt, and pepper for 5 minutes until bright green and tender-crisp.
Step 8: Plate the mashed potatoes as the base, top with the rested steak, and generously spoon the mushroom sauce over top. Arrange the broccolini on the side and garnish with fresh chopped parsley.
Storage and Reheating Tips
Store leftover steak, mashed potatoes, sauce, and broccolini in separate airtight containers in the refrigerator for up to 3 days. This makes it easier to reheat each component properly.
To reheat, gently warm the sauce in a small saucepan over low heat, stirring occasionally. Reheat mashed potatoes in the microwave with a splash of milk, and steam the broccolini until tender.
For the steak, slice it thin and warm gently in the mushroom sauce to prevent it from becoming tough and dry.
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