Steak with creamy mushroom sauce – the ultimate dinner! Tender greens and creamy mash combine with a perfectly cooked steak and melt-in-your-mouth mushroom sauce.
I’m not much of a meat and three veg kind of person, but it’s hard to beat a perfectly cooked steak on a pile of mashed potato with an epic sauce! I used eye fillet (as a bit of a treat on a quiet Saturday night in) when I photographed this recipe . Usually I would use rump steak as it’s a lot more affordable and has plenty of flavour.
This meal might seem indulgent but it’s actually packed with nutritious veggies. Cauliflower is such a good way to bulk up mashed potato and you’d be hard pressed to tell that it’s in there. Even the mushroom sauce uses lite cream cheese rather than cream, as I find I’m much more likely to use up any extra cream cheese than I am cream.
I’d love to know your thoughts on the recipe. You can leave a comment or rating below!
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The ultimate steak meal! Creamy mash, tender greens and perfectly cooked steak with a melt-in-your-mouth mushroom sauce.
Peel potatoes and chop into 3cm cubes. Chop cauliflower into florets. Place potatoes in a medium saucepan and cover with plenty of water. Bring to the boil, boil for 5 minutes, then add cauliflower and boil for a further 15 minutes. Roughly chop spinach and set aside.
While potatoes and cauliflower are cooking, prepare steak. Heat a large frying pan over a medium-high heat. Brush the steaks with olive oil and season with salt and pepper. Cook for 2-3 minutes on each side, searing around the edges as well (until cooked to your liking).
While the steaks are cooking, roughly slice the mushrooms and crush the garlic. Remove the cooked steaks from the pan onto a wooden board, cover with tinfoil and leave to rest. Turn heat down to medium. Melt the butter in the pan. Add the mushrooms and cook for a few minutes, until soft. Add the garlic, thyme and tarragon and cook for a minute. Pour in the wine and stock and simmer for 4 minutes. Stir in the cream cheese (you will need to stir quite a lot to get it to completely melt in). Turn heat down to low and gently simmer while you finish preparing the rest of the meal.
Trim the ends off the beans and microwave for 2 minutes, until just tender. Drain the potatoes and cauliflower well, then add the butter and cream cheese. Mash until smooth (you can use a stick blender). Season with salt and pepper and stir in spinach.
Serve steak on mash, topped with mushroom sauce and with a side of green beans.
WINE MATCH: Try a Syrah or a Rose.
GLUTEN FREE OPTION: Make sure you use gluten free chicken stock powder.
INGREDIENT SWAP: You can use your favourite steak for this meal. Normally I would use rump steak, as I find it cost effective and full of flavour. I used eye fillet in the photo as I was cooking it for a special weekend meal! Rosé works just as well as white wine, and even red would be fine. If you don’t want to use wine, you can replace it with extra chicken stock.
STORING AND REHEATING: Ideally, you would heat the steak and sauce up in a frying pan, if practical. Otherwise, store everything together in individual containers and heat in the microwave.