Chef Bao

170 RECIPES

Simple recipes for everyday home cooking

Steak With Mushroom Sauce

A unique version of an "All American" meal of steak, potatoes, and gravy. It begins with a selection of a large boneless beef strip steak, then fried mashed potatoes shape as mushrooms. To accompany this tender steak and potatoes is a creamy baby bella mushroom sauce.

Turn mealtime into a joyful experience
CUISINES: New American
LEVEL: EASY
TIME: 45 min
SERVING: 2 People
INGREDIENTS:
  • 1 very large Russet Potato [Potato Mushrooms]
  • 1.5 tsp Ground Salt (Divided)
  • 0.25 tsp Ground Black Pepper
  • 0.5 cup Corn Starch
  • 2 +.5 tbsp + tsp Olive Oil (Divided) [Bello Mushroom Sauce]
  • 2 tbsp Shallots
  • 1 small Garlic Clove
  • 1 cup Baby Bella Mushrooms
  • 0.25 cup Cold Water
  • 0.5 cup Heavy Cream
  • 0.5 tsp Ground Salt
  • 0.25 tsp Ground Black Pepper
  • 1 steak Boneless Beef Strip Steak [Steak]
  • 1 tsp Ground Salt
  • 0.5 tsp Black Pepper
  • 2 tbsp Butter
  • 2 medium Garlic Cloves
  • 2 sprigs Rosemary
  • 1 tbsp Butter [Frying the Mushroom Dough]
  • 1 small Garlic Clove
  • 0.25 tsp Ground Black Pepper
  • 0.25 tsp Ground Salt
LET'S START
Step 1
Step 1
Step 1
Peel the potato, and slice lengthwise 4 times, then into large cubes. In a medium saucepan, add potato cubes, water, and 1 teaspoon of salt. Boil for 20 minutes.
Step 2
Step 2
Step 2
Mince the shallot and garlic. Cut mushrooms in half then thinly slice, set aside.
Step 3
Step 3
Step 3
Transfer the cooked potato to a bowl. Mash the potato with a fork, add 0.5 teaspoon salt and 0.25 teaspoon pepper. Add corn starch, and knead the mixture to make a dough.
Step 4
Step 4
Step 4
In a medium saucepan, bring water to boil. Meanwhile, gather about a tablespoon of dough and roll into a ball. Depending on the size of the potato is the number of balls. Use the mouth of a glass bottle and press 1/4 way down into the dough to make a mushroom shape. Add dough mushrooms into saucepan and bring to boil. Boil for 3 minutes. Immediately transfer into a bowl of water and ice cubes to cool down. Remove from water, place on a plate, set aside.
Step 5
Step 5
Step 5
Heat medium frying pan, then add 2 tablespoons olive oil, shallot, garlic and portabella mushrooms, and sauté. Add cold water and heavy cream. Cook until thick, add salt and pepper. Transfer to blender, add 2 tsp olive oil, and puree. Transfer to a small bowl, set aside.
Step 6
Step 6
Step 6
Preheat the oven to 400°F / 200°C. Add 1 teaspoon of salt and 0.5 teaspoon of pepper to both sides of the steak.
Step 7
Step 7
Step 7
In cast-iron skillet, add 0.5 tablespoon olive oil and sear each side for 4 minutes. After the 1st flip, add butter, two garlic cloves with skin, and rosemary. Fry until steak and cloves golden-brown. Cook the edges of the steak as well. Transfer skillet to the oven. Bake for 8 minutes.
Step 8
Step 8
Step 8
Rest the steak for 8 minutes after baking.
Step 9
Step 9
Step 9
Meanwhile, heat in a medium cast-iron skillet, add butter and mushroom-shaped potato dough. Add 1 small garlic pressed, and 0.25 teaspoons each of salt and pepper. Cook until gold-brown. Transfer to plate, set aside.
Step 10
Step 10
Step 10
To serve: spread some mushroom sauce on plate. Cut steak in three pieces and place on top of the sauce. Dress with a few thinly sliced cherry belle radishes, or pea shoots.