Winter is well and truly here and this steak with a rich mushroom sauce served on potato and cauliflower mash is guaranteed to warm you up.
One of the best things about the colder months is that you can tuck into food like this. Hearty, cosy, and full of winter veggies. The mushrooms are sauteed with onions and served in a creamy mushroom sauce, and the potato and cauliflower mash is a delicious combo. It's just the nourishment you need after being out and about on a cold winter's day, and is just so satisfying.
What do you need to make this Steak with Mushroom sauce?
Steak - I used a good quality sirloin. My advice is to use the best cut you can afford. What is even more important than cut, is to let the steak get to room temperature before you sear it - this will mean it cooks more evenly, and isn't tough. Also make sure you let it rest before you serve or slice it.
Mushrooms - I used regular button mushrooms, but brown mushrooms would be delicious too.
Mushroom sauce - brown onion, garlic, Worcestershire sauce, butter, plain flour, beef stock and Dijon mustard. We'll melt butter and stir through flour to form a roux, then add the beef stock to make a creamy sauce.
Potato and cauliflower - I love this combination of potato and cauliflower for the mash. It's a little lighter than just potato, and the cauliflower adds a nice texture and flavour to the mash.
For the mash - Butter, milk, salt and pepper and olive oil. No, butter and olive oil aren't completely necessary but YES they will make it taste amazing, so just go for it.
Parsley - to top off the steak.
Does this Creamy mushroom sauce contain cream?
No! While this is a very creamy mushroom sauce, there isn't any cream in this recipe. Instead the butter and flour will create a roux, which we use as the base of our sauce. The flour emulsifies in the butter and thickens out. Keep adding beef stock slowly and the sauce will keep thickening to create a creamy and delicious mushroom sauce, without the cream.
One of the lovely things about this recipe is that we sear the steak in butter, and that butter is the base of our roux - so the steak flavour is infused into the mushroom sauce - it's delicious.
What type of steak do you use in this Steak with Mushroom sauce?
Because we are searing the sauce, it's best to go with a quick cooking more tender cut like sirloin or eye fillet, or rump will do too. Try to avoid steaks that need slower cooking times like flank (hangar) steak.
Top tip when making Steak with Mushroom Sauce
When you are making the mushroom sauce, add your beef stock a little at a time to the roux. It is honestly fairly forgiving, but by adding it a little at a time it will thicken up nicely as you cook it.
Swiss brown mushrooms are great for their colour and flavour profile in a mushroom sauce. In this recipe, I called for button mushrooms because they are so easily available.
When searing a steak, first bring it to room temperature. This means that it will cook evenly, all the way through and you won't have blackened / burnt bits on the outside and very rare bits on the inside.
Substitutions
- Dairy free - Use any plant-based milk.
- Gluten free - Use GF flour and GF Worcestershire sauce.
Kid-Friendly Variations
- For kids, simply slice steak into fingers and serve mushroom sauce as optional on the side. Skip parsley.
Equipment
You will need a saucepan, a stovetop, a stick blender (opt.), a frying pan.
More Steak Recipes
- Steak with Chimichurri - this South American dish is tangy and full of flavour - perfect served with roast veggies.
- Crying Tiger Beef (my version) - The sauce in this Thai dish is so delicious!
- Thai Beef Salad - This has been called "the best salad I ever ate" by someone on Tiktok - give it a go.
- Steak Salad with Honey Roast Carrots - hearty and hefty salad with honey carrots.
Recipe
Equipment
- Saucepan
- Stovetop
- Stick blender (opt.)
- Frying pan
Ingredients
- 800 g steak sirloin pref.
- 2 teaspoon olive oil 2 tablespoon total for the recipe
- ½ teaspoon salt and pepper 1 teaspoon total for the recipe
- 650 g potatoes white
- 1 teaspoon salt
- 1 cauliflower
- 1 brown onion yellow onion
- 2 cloves garlic
- 200 g mushrooms white
- ½ bunch parsley
- 90 g butter salted
- ½ cup milk
- ½ teaspoon salt and pepper 1 teaspoon total for the recipe
- 2 teaspoon olive oil 2 tablespoon total for the recipe
- 2 teaspoon olive oil 2 tablespoon total for the recipe
- 2 tablespoon plain flour
- 1 ½ cup beef stock
- 2 teaspoon Worcestershire sauce
- 2 teaspoon Dijon mustard
Instructions
- Place steaks on a plate, drizzle over olive oil and season with salt and pepper. Set aside at room temperature.800 g steak, 2 teaspoon olive oil, ½ teaspoon salt and pepper
- Peel and chop potato. Place in a saucepan, cover with salted water and put on a stove over high heat.650 g potatoes, 1 teaspoon salt
- Chop cauliflower, and add to the saucepan of potatoes once water is boiling and boil for 8-10 mins, or until fork tender.1 cauliflower
- Peel and dice onion. Mince garlic. Slice mushrooms into half cm slices. Finely chop parsley. Cube butter.1 brown onion, 2 cloves garlic, 200 g mushrooms, ½ bunch parsley, 90 g butter
- Once potato and cauliflower are fork soft, drain, then add 2 tablespoons butter and milk. Mash or use a stick blender to puree. Season with salt and pepper, drizzle over olive oil then cover to keep warm.½ cup milk, ½ teaspoon salt and pepper, 2 teaspoon olive oil
- Heat a large frying pan on high and cook steaks for 2-3 mins each side. Once you've turned steaks, add 2 tablespoons butter and spoon it over the steak. Once cooked, remove to a plate and cover.800 g steak
- Lower heat to medium and add oil, onion, garlic and mushrooms to the pan and cook for 2-3 mins or until onions are soft and translucent.1 brown onion, 2 cloves garlic, 2 teaspoon olive oil, 200 g mushrooms
- Push mushrooms to the side, add 2 tablespoons butter and flour and stir constantly for 30 seconds to make a roux. Gradually add beef stock, Worcestershire sauce and mustard. Cook, stirring, for 3 mins or until the sauce thickens.2 tablespoon plain flour, 1 ½ cup beef stock, 2 teaspoon Worcestershire sauce, 2 teaspoon Dijon mustard
- Serve mash topped with steak and plenty of mushroom sauce. Sprinkle over parsley. Option to serve kids steak sliced into fingers with mash and sauce on the side.
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