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Creamy Mushroom Steak Plate

The Creamy Mushroom Steak Plate features tender cuts of steak smothered in a luscious mushroom cream sauce, complemented by crispy potato wedges and a fresh salad.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 680
Ingredients Method Notes

Ingredients
  

For the Steak and Sauce
  • 1 piece ribeye or sirloin steak Select high-quality steak for tenderness.
  • 1 cup mushrooms, sliced Fresh cremini or button mushrooms work well.
  • 1/2 cup heavy cream Can substitute with a dairy-free alternative.
  • 1 clove garlic, minced
  • 1 tbsp butter
  • Olive oil For drizzling on steak
For the Potato Wedges and Salad
  • 1 cup potato wedges Roast until golden brown
  • 1 cup lettuce
  • 1/2 cucumber sliced
  • 1 tomato chopped
  • 1/4 onion sliced

Method
 

Preparation
  1. Drizzle olive oil over the steak, season with salt, black pepper, paprika, and Italian seasoning.
Cooking the Potato Wedges
  1. Roast the potato wedges at a high temperature for about 20-25 minutes until crispy and golden brown.
Making the Mushroom Sauce
  1. In a skillet, melt the butter and sauté the sliced mushrooms until golden. Add the minced garlic and cook until fragrant.
  2. Pour in the heavy cream and maintain a thick consistency while cooking gently.
Salad Preparation
  1. Combine the lettuce, cucumber, tomato, and onion in a bowl, drizzle with olive oil, and toss gently.
Assembly
  1. Plate the steak alongside the crispy potato wedges, generously spooning the mushroom sauce over the steak.
  2. Serve with the fresh salad for a colorful presentation.

Notes

Store leftovers in an airtight container in the fridge for up to three days. The dish can be frozen for up to two months. For best results, reheat on the stovetop over low heat.