Steak with Creamy Mushroom Sauce, Potato Wedges, and Salad

Instructions

Step 1: Preheat the oven to 200°C.

Step 2: Wash and cut the potatoes into wedges, then toss them with olive oil, paprika, salt, and black pepper.

Step 3: Arrange the potato wedges on a baking tray and roast for 35 to 40 minutes until golden and crispy, turning halfway through cooking.

Step 4: Season the beef steaks with salt, black pepper, and onion powder.

Step 5: Heat olive oil and butter in a skillet over medium-high heat.

Step 6: Sear the steaks for 3 to 4 minutes per side until cooked to your preferred doneness. Remove the steaks from the skillet and let them rest.

Step 7: In the same skillet, sauté the mushrooms and garlic until softened and lightly browned.

Step 8: Pour in the heavy cream and simmer for 3 to 4 minutes until the sauce thickens slightly.

Step 9: Return the steaks to the skillet briefly and spoon the creamy mushroom sauce over the top.

Step 10: Prepare the salad by combining lettuce, cucumber slices, and tomato wedges in a bowl.

Step 11: Drizzle salad dressing or olive oil over the salad and toss gently.

Step 12: Arrange the steaks with mushroom sauce, roasted potato wedges, and fresh salad on serving plates.

Step 13: Garnish with chopped parsley and serve immediately while warm.

Storage and Reheating Tips

Store leftover steak, mushroom sauce, and potato wedges in separate airtight containers in the refrigerator for up to 3 days. Keep the salad refrigerated separately for freshness.

Reheat the steak and mushroom sauce gently in a skillet over low heat until warmed through. Reheat the potato wedges in an oven or air fryer at 180°C for 5 to 7 minutes to restore crispiness. The salad is best served fresh and should not be reheated.