Prepare to indulge in a culinary masterpiece that will elevate your dinner game to new heights! Our "Steak and Potatoes with a Mushroom Cream Sauce" is not just a meal; it’s an experience that will tantalize your taste buds and impress your guests. Picture this: succulent ribeye steaks seared to perfection, paired with crispy roasted baby potatoes, all drizzled with a rich and creamy mushroom sauce. This American classic is perfect for any occasion, whether it's a cozy family dinner or a special celebration. Ready to transform your kitchen into a gourmet restaurant? Let’s dive into this delicious recipe that promises to leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ribeye steaks
- 1 lb baby potatoes, halved
- 8 oz mushrooms, sliced
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 ribeye steaks, 1 lb baby potatoes (halved), 8 oz mushrooms (sliced), 1 cup heavy cream, 2 tablespoons butter, and salt and pepper to taste.
- Preheat your oven to 400°F (200°C) to prepare for cooking the baby potatoes.
- In a medium pot, bring salted water to a boil. Add the halved baby potatoes and cook for about 10-12 minutes, or until they are fork-tender. Drain and set aside.
- While the potatoes are boiling, season the ribeye steaks generously with salt and pepper on both sides.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, add the seasoned ribeye steaks to the skillet.
- Sear the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to check for doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Once the steaks are cooked to your liking, remove them from the skillet and let them rest on a plate, loosely covered with aluminum foil.
- In the same skillet, add the sliced mushrooms. Sauté them for about 5-7 minutes, or until they are browned and tender.
- After the mushrooms are cooked, pour in the heavy cream and stir well to combine. Allow the sauce to simmer for about 3-4 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
- While the sauce is simmering, you can place the drained baby potatoes on a baking sheet and toss them with a little olive oil, salt, and pepper. Roast in the preheated oven for about 15-20 minutes, or until they are golden brown and crispy.
- To serve, place a ribeye steak on each plate, spoon the mushroom cream sauce generously over the top, and add a side of roasted baby potatoes.
- Enjoy your delicious steak and potatoes with mushroom cream sauce!
Tips
- Choose Quality Steaks: Opt for well-marbled ribeye steaks for maximum flavor and tenderness. Look for steaks that have a rich red color and good fat distribution.
- Let the Steaks Rest: After cooking, always let your steaks rest for about 5-10 minutes. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
- Don’t Skip the Thermometer: For perfectly cooked steaks, use a meat thermometer. Aim for 130°F (54°C) for medium-rare and 140°F (60°C) for medium.
- Mushroom Variety: Experiment with different types of mushrooms, such as cremini or shiitake, to add depth of flavor to your sauce.
- Cream Sauce Consistency: If you prefer a thicker sauce, let it simmer a bit longer. Just keep stirring to prevent it from sticking to the pan.
- Roast Potatoes for Crispiness: Make sure to space out the baby potatoes on the baking sheet to ensure they roast evenly and develop a crispy texture.
- Garnish with Fresh Herbs: For a fresh finish, consider garnishing your dish with chopped parsley or chives before serving. It adds color and a burst of flavor!
- Pair with Wine: Enhance your dining experience by pairing this dish with a bold red wine, such as Cabernet Sauvignon, which complements the richness of the steak and sauce.
Nutrition Facts
Calories: 790kcal
Carbohydrates: 22g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 215mg
