Steak with Creamy Mushroom Sauce and Crispy Potato Wedges
A restaurant-style meal featuring juicy pan-seared steak, rich mushroom cream sauce, and golden oven-baked potato wedges.
Servings
4
Preparation Time
Prep: 20 minutes
Cook: 40 minutes
Total: About 1 hour
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Ingredients
For the Steak
4 beef steaks (about 200–250 g each, ribeye, sirloin, or strip steak)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon butter
For the Creamy Mushroom Sauce
300 g mushrooms, sliced
2 tablespoons butter
3 cloves garlic, minced
1 small onion, finely diced
1 cup (240 ml) heavy cream
½ cup (120 ml) beef broth
1 teaspoon Dijon mustard
½ teaspoon dried thyme
Salt and pepper to taste
2 tablespoons chopped parsley
For the Potato Wedges
4 large potatoes
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons grated Parmesan (optional)
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Step 1: Prepare the Potato Wedges
1. Preheat oven to 220°C (425°F).
2. Wash potatoes thoroughly.
3. Cut each potato into 8 wedges.
4. Pat dry with paper towels.
Season
In a large bowl combine:
Olive oil
Paprika
Garlic powder
Onion powder
Salt
Pepper
Add potatoes and toss well.
Bake
1. Arrange wedges in a single layer on a baking tray.
2. Bake for 35–40 minutes.
3. Turn halfway through cooking.
4. Sprinkle Parmesan during the last 5 minutes if desired.
The wedges should be crisp outside and fluffy inside.
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Step 2: Season the Steaks
1. Remove steaks from the refrigerator 30 minutes before cooking.
2. Pat dry thoroughly.
3. Rub with:
Olive oil
Salt
Pepper
Garlic powder
Paprika
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Step 3: Cook the Steaks
Pan-Searing Method
1. Heat a heavy skillet over high heat until very hot.
2. Add a little oil.
3. Place steaks in the pan.
Cooking Times (Approximate)
Rare
2–3 minutes per side
Medium-Rare
3–4 minutes per side
Medium
4–5 minutes per side
Medium-Well
5–6 minutes per side
4. Add 1 tablespoon butter during the final minute.
5. Spoon the melted butter over the steaks.
6. Transfer steaks to a plate.
7. Rest for 5–10 minutes.
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Step 4: Make the Creamy Mushroom Sauce
Using the same pan:
1. Melt 2 tablespoons butter.
2. Add onions and cook for 3–4 minutes.
3. Add garlic and cook for 30 seconds.
4. Add mushrooms.
Cook for 6–8 minutes until browned.
5. Pour in beef broth.
6. Simmer for 2 minutes.
7. Stir in:
Heavy cream
Dijon mustard
Thyme
8. Simmer gently for 3–5 minutes until thickened.
9. Season with salt and pepper.
10. Stir in chopped parsley.
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Step 5: Assemble
1. Place potato wedges on serving plates.
2. Add a rested steak.
3. Spoon creamy mushroom sauce over or beside the steak.
4. Garnish with extra parsley.
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Optional Additions
Steamed green beans
Roasted asparagus
Buttered carrots
Garlic bread
Side salad
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Chef’s Tips
Let steaks come close to room temperature before cooking.
Avoid moving the steak while searing to develop a good crust.
Resting the steak helps keep it juicy.
For extra flavor, add a splash of white wine to the mushroom sauce before the cream.
Use a meat thermometer for accuracy:
Medium-rare: 57–60°C (135–140°F)
Medium: 63–68°C (145–155°F)
Result
You’ll get tender, juicy steak with a rich creamy mushroom sauce and crispy, flavorful potato wedges—a satisfying meal that’s ideal for a special dinner or weekend treat. 🥩🍄🥔✨