Steak with Mushroom Gravy and Creamy Mashed Potatoes

Table of Contents

Steak with mushroom sauce and creamy mashed potatoes is a timeless dinner. This recipe will help you cook a perfectly cooked steak with rich mushroom sauce and soft mashed potatoes. This dish is perfect for a relaxing dinner at home or impressing visitors with a gourmet meal that’s easy to cook.

Steak, mushroom gravy, and mashed potatoes are needed for this recipe. To ensure perfection, we’ll break out each section with time, temps, and ingredients.

Perfectly Cooked Steak Part 1

Ingredients:

2 steaks (ribeye, sirloin, or filet mignon best)

1 tablespoon olive (or veggie) oil

Salt (to taste)

Freshly ground black pepper (to taste)

2 tablespoons unsalted butter

2 crushed garlic cloves

2 optional fresh thyme sprigs

1 tbsp fresh parsley (optional garnish)

Instructions:

Steak Prep

Remove steaks from fridge 30 minutes before cooking to bring into room temperature. Rest them at room temperature for even cooking.

Season the steaks: Dry them with paper towels. Salt and pepper both sides heavily. Garlic and onion powder can be added for taste.

Steak Cooking

Set a cast-iron skillet or heavy-bottomed frying pan over medium-high heat. Add olive oil and heat until shimmering but not smoking. For a good sear, heat the pan before adding the steaks.
Place the steaks in the pan and sear them for 4-5 minutes on the first side without moving them. A lovely crust is created.
After searing the first side, flip the steaks and add butter, smashed garlic, and thyme sprigs. Tilt the pan to pool the butter and baste the steaks for 2-3 minutes with a spoon. This enriches and evenly cooks beef.
Check doneness: Cook a medium-rare steak for 3–4 minutes on the second side, depending on thickness. Finish cooking for 5-6 minutes for medium. Timing depends on desired doneness.

Very rare: 120°F (49°C).
Medium-rare: 130°F (54°C).
Medium: 60°C (140°F).
Medium-well: 150°F (66°C).
Fully cooked: 160°F (71°C).
Remove the steaks from the pan and let them rest on a plate or cutting board for 5-10 minutes before slicing. Allows juice redistribution.

Notes:

Adjust cooking time for steak thickness.

Follow the same seasoning and cooking instructions but sear the steak on a prepared grill over high heat for 4-6 minutes, depending on thickness.

Before serving, sprinkle coarse sea salt over the meat for taste.

Mushroom Gravy

Ingredients:

1 tablespoon unsalted butter

1 tbsp olive oil

1 finely chopped medium onion

2 minced garlic cloves 10 oz (280 g) slices of button, cremini, or your favorite mushrooms

1 cup low-sodium beef broth

1/2 cup thick cream

1 tsp Worcestershire sauce (optional for flavor)

Salt and freshly ground black pepper (to taste)

1 tsp fresh thyme (optional for flavor)

Instructions:

Start by sautéing vegetables

Heat butter and oil:

In the same skillet as the steak, heat butter and olive oil over medium heat. Let it melt and bubble.

Add the chopped onion and simmer, stirring periodically, for 2-3 minutes until softened. Add minced garlic and sauté 30 seconds until fragrant.

Sauté mushrooms:

Add sliced mushrooms to pan. Stir occasionally for 5-7 minutes to soften and release the mushrooms’ moisture.

Make Gravy

Add beef broth and simmer. Cook for 4-5 minutes to decrease and thicken the liquid.

Stir in heavy cream and Worcestershire sauce (if using) to the pan. Continue cooking for 2-3 minutes to thicken the gravy after stirring thoroughly.

Use salt, pepper, and fresh thyme to season the gravy. Taste and season as needed.

Ingredients:

2 lbs (900 g) peeled, chunked Yukon Gold or Russet potatoes

1/2 cup (120 ml) full milk (or heavy cream for richness)

4 tablespoons unsalted butter

Salt (to taste)

Freshly ground black pepper (to taste)

1/4 tsp garlic powder (optional flavor)

Optional garnish: 1/4 cup chopped fresh chives

Instructions:

Boil potatoes

Prepare potatoes:

Cover peeled and sliced potatoes with cold water in a big pot. Water with a pinch of salt.

Cook potatoes:

Boil water on medium-high. Once boiling, reduce the heat to a simmer and cook the potatoes for 15-20 minutes until cooked and fork-tender.

Mash potatoes

Drain the potatoes in a colander and return them to the pot or big mixing basin.

Mash potatoes with a potato masher or ricer until smooth. Use a hand or stand mixer for creamy potatoes.

While the potatoes are heated, add butter, milk, and optional garlic powder. Beat the potatoes until everything is combined and creamy.

Salt and pepper the mashed potatoes to taste. Add fresh chives if desired.

Notes:

Heavy cream can be added to mashed potatoes for extra creaminess.

Mash potatoes can be made ahead of time and kept warm in a slow cooker on low or covered in the fridge for two days. Add more milk or cream and heat.