Steak with Creamy Mashed Potatoes & Mushroom Gravy
Description
A classic comfort food plate elevated: juicy pan-seared steak served alongside buttery, creamy mashed potatoes, topped with a rich mushroom gravy. Perfect for a cozy dinner, yet elegant enough for entertaining.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Servings: 2–4
Ingredients
For the Steak
2 ribeye or sirloin steaks (6–8 oz each)
Salt and black pepper, to taste
2 tbsp olive oil or vegetable oil
2 cloves garlic, smashed
2 sprigs fresh thyme or rosemary
1 tbsp butter (optional, for basting)
For the Mashed Potatoes
2 large russet or Yukon gold potatoes (about 1 lb)
3 tbsp unsalted butter
1/2 cup whole milk (or cream for extra richness)
Salt and black pepper, to taste
Optional: 1–2 tbsp sour cream or cream cheese for extra creaminess
For the Mushroom Gravy
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced (button, cremini, or a mix)
2 tbsp all-purpose flour
1 cup beef broth (or chicken/vegetable broth)
1 tsp Worcestershire sauce
Salt and black pepper, to taste
Optional: 1/4 cup heavy cream for a creamier gravy
Instructions
Step 1: Prepare the Mashed Potatoes
Peel and cut potatoes into even chunks.
Boil in salted water for 15–20 minutes until tender.
Drain and return to pot. Mash with butter, milk, salt, and pepper.
Stir in sour cream or cream cheese if using. Keep warm.
Step 2: Cook the Steak
Pat steaks dry and season generously with salt and pepper.
Heat oil in a skillet over medium-high heat.
Add steaks; sear 3–4 minutes per side for medium-rare (adjust for thickness).
During last minute, add butter, garlic, and thyme/rosemary. Baste steak with melted butter.
Remove steak and rest for 5–10 minutes before slicing.
Step 3: Make Mushroom Gravy
In the same skillet, melt butter and sauté onions for 2–3 minutes.
Add garlic and mushrooms; cook until mushrooms release moisture and brown (~5–7 minutes).
Sprinkle flour over mushrooms, stir for 1–2 minutes to cook the raw taste.
Gradually whisk in beef broth until smooth.
Add Worcestershire sauce, salt, and pepper. Simmer until thickened (~5 minutes).
Stir in cream if using, then remove from heat.
Step 4: Assemble the Plate
Place a generous scoop of mashed potatoes on the plate.
Lay sliced steak beside or on top.
Spoon mushroom gravy over steak and potatoes.
Garnish with fresh thyme or parsley.
Frequently Asked Questions (FAQs)
Q: Can I use frozen mashed potatoes?
A: Fresh is best for flavor and texture, but frozen can work in a pinch—heat and add a bit of butter and cream to refresh it.
Q: How do I know when steak is done?
A: Use a meat thermometer: 125°F for rare, 135°F medium-rare, 145°F medium, 155°F medium-well.
Q: Can I make this ahead?
A: You can prep mashed potatoes and gravy a day ahead. Reheat gently on the stove. Steak is best freshly cooked.
Q: Can I use another type of mushroom?
A: Yes! Cremini, shiitake, or portobello all add great flavor.
Nutritional Information (per serving, for 2 servings)
Calories: ~600–650 kcal
Protein: 38 g
Carbohydrates: 45 g
Fat: 32 g
Fiber: 4 g
Sodium: 600 mg