Pan-Seared Beef Steak with Creamy Mushroom Sauce and Roasted Potatoes
Beef Steak with Potatoes
Juicy beef steak with crispy potatoes and tender mushrooms in a rich creamy butter sauce. Restaurant-quality dinner at home.
This is every meat lover's dream dish. A juicy beef steak with a perfect golden crust, tender inside, paired with crispy roasted potatoes and aromatic mushrooms creates a harmony of flavours that will captivate any food enthusiast. The rich creamy sauce made with beef stock and fresh herbs is the perfect finishing touch to this culinary masterpiece.
Cooking a steak is easier than you might think when you know a few simple secrets: the right oil temperature, a quality cut of meat at room temperature, and proper attention to the cooking process. The result is a restaurant-quality dish that will impress your loved ones and deliver an incredible gastronomic experience.
Nutrition (per serving)
Directions
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1
Remove the beef steak from the refrigerator 30 minutes before cooking. Pat it dry with paper towels, then season generously with salt and pepper on all sides.
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2
Cut the potatoes into ½-inch cubes. Heat the olive oil in a large skillet over medium heat and fry the potatoes for 12-14 minutes until golden brown on all sides. Season with salt and pepper, then transfer to a plate.
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3
In the same skillet over high heat, melt 1 oz of butter. Once the butter becomes fragrant and turns nutty brown, place the steak in the pan and sear for 4-5 minutes on each side for medium-rare doneness. Remove the steak to a warm plate and let it rest for 5 minutes.
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4
Slice the mushrooms and sauté them in the skillet over medium heat with the crushed garlic for 6-7 minutes until tender. Pour in the beef stock and heavy cream, bring to a simmer, then stir in the remaining butter and fresh thyme.
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5
Arrange the roasted potatoes and mushrooms on your serving plates, top with the rested steak, and generously spoon the creamy sauce over everything. Garnish with a sprig of fresh thyme and serve immediately.
Ingredients
- Beef steak (ribeye or strip steak):1.1 lb
- Potatoes:14 oz
- Fresh button mushrooms:9 oz
- Butter:2 oz
- Olive oil:3 tbsp
- Beef stock:5 fl oz
- Heavy cream:3.5 fl oz
- Garlic cloves:3 pieces
- Fresh thyme:2 tbsp
- Sea salt:to taste pinch
- Black pepper, freshly ground:to taste pinch
Tips & Notes
- Don't move the steak around in the pan—flip it only once to keep it juicy and develop a beautiful crust.
- Always bring your steak to room temperature before cooking for even doneness throughout.
- Check doneness by gently pressing the meat with your finger: at medium-rare, it should spring back slightly.
- Let the steak rest before serving to keep it tender and juicy.
- For a richer sauce, add a splash more stock or cream to achieve your preferred consistency.
