Steak with Creamy Mushroom Sauce, Roasted Potatoes and Garden Salad

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: Spread the potatoes on a baking sheet and roast for 35–40 minutes, turning halfway through, until golden and crispy.

Step 4: Pat the steaks dry with paper towels and season both sides with salt, pepper, garlic powder, and paprika.

Step 5: Heat olive oil in a large skillet over medium-high heat until very hot.

Step 6: Sear the steaks for 3–5 minutes per side, depending on desired doneness.

Step 7: Add 1 tablespoon butter and the crushed garlic to the skillet. Baste the steaks with the melted butter for 1 minute.

Step 8: Transfer the steaks to a plate and tent loosely with foil to rest.

Step 9: In the same skillet, melt 2 tablespoons butter over medium heat.

Step 10: Add the sliced mushrooms and cook for 5–6 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 simmer for 2 minutes.

Step 13: Add the heavy cream, Parmesan cheese, thyme, salt, and black pepper. Simmer for 3–4 minutes until the sauce thickens.

Step 14: Place the lettuce, cucumber, tomatoes, and onion in a salad bowl.

Step 15: Whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper, then drizzle over the salad.

Step 16: Return the steaks to serving plates and spoon the creamy mushroom sauce generously over the top.

Step 17: Serve immediately with roasted potato wedges and fresh 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 or in a 300°F (150°C) oven until warmed through.

Warm the mushroom sauce in a saucepan over low heat, stirring occasionally. Add a splash of cream if the sauce becomes too thick.

Reheat the potatoes in a 400°F (200°C) oven or air fryer for 5–8 minutes to restore crispness.

The salad is best enjoyed fresh and should not be reheated. Store dressing separately and toss just before serving.