If you’re looking for a cozy, comforting dinner that feels a little fancy but is still easy to make this Steak and Mushroom Sauce is just the thing. The steak is juicy and full of flavor, the mashed potatoes are creamy and smooth, and the mushroom sauce? Rich, cheesy, and absolutely delicious. This meal is perfect for a weekend dinner or when you want to treat yourself without going out.
Method
Preparing the Mashed Potatoes
Start by bringing a medium saucepan of water to a boil. While the water is heating, peel and dice your potatoes into small, even pieces to help them cook faster and more evenly. Once the water is boiling, carefully add the diced potatoes and let them cook for about 10–12 minutes, or until fork-tender. You should be able to easily pierce them with a fork without resistance. Once cooked, drain the water completely and return the potatoes to the warm pot. Immediately add the butter, milk, and a pinch of salt. Using a potato masher, mash everything together until the texture is smooth and creamy, with no lumps. Taste and adjust salt if needed. Cover the pot with a lid to keep the mash warm while you prepare the rest of the dish.
Seasoning and Cooking the Steaks
Place your rump steaks on a plate or in a shallow bowl. Sprinkle both sides with smoked paprika, garlic granules, dried thyme, brown sugar, and a generous pinch of salt and black pepper. Gently pat the seasoning into the meat so it sticks well. In a large frying pan, melt 15 grams of butter over high heat. Once the pan is hot and the butter is sizzling, add the steaks. Sear them for about 3–4 minutes per side for a medium-rare finish, or adjust the time based on your preferred level of doneness. As the steaks cook, they’ll form a beautiful crust from the butter and spices. Once done, remove them from the pan and set them aside to rest. This allows the juices to settle and keeps the steak tender and juicy when sliced.
Making the Mushroom Sauce
Using the same pan where you cooked the steak (no need to clean it those brown bits add flavor), melt another 15 grams of butter over medium heat. Add your sliced baby button mushrooms and cook them for 3–4 minutes, stirring occasionally, until they start to soften and release their juices. Next, add the chopped garlic and sauté for another minute until it becomes fragrant. Sprinkle in the plain flour, dried thyme, cayenne pepper, salt, and black pepper. Stir everything together until the mushrooms are coated and the flour cooks off slightly, about 30 seconds. Slowly pour in the milk while stirring continuously to avoid lumps. Once all the milk is added, mix in the grated cheddar cheese. Stir the sauce gently as it begins to bubble and thicken. The cheese will melt into the sauce, making it rich and creamy. When the sauce reaches your desired consistency, finish it with a handful of chopped fresh parsley for color and brightness.
Slicing the Steak
After the steaks have rested for at least 5 minutes, place them on a cutting board and use a sharp knife to slice them into thin strips. Cutting against the grain helps keep the meat tender and easier to chew. Keep the slices neat for a beautiful presentation on the plate.
Plating and Serving
Now it’s time to bring it all together. On each serving plate, spoon a generous portion of the mashed potatoes. Arrange the sliced steak next to or over the potatoes. Then, take a ladle or spoon and pour the hot, cheesy mushroom sauce over the steak and potatoes, letting it run naturally around the plate. For a finishing touch, sprinkle with chopped fresh parsley and thinly sliced spring onions. Serve warm and enjoy every bite of this cozy, comforting dish.
Necessary Tools
- Medium saucepan
- Large frying pan
- Potato masher
- Wooden spoon or spatula
- Chopping board
- Sharp knife
- Measuring spoons
- Mixing bowl (optional)
Steak and Mushroom Sauce
Cuisine: AmericanDifficulty: Easy2
servings15
minutes25
minutes40
minutesIngredients
For the Steaks
2 rump steaks (454g total)
1 tsp smoked paprika
½ tsp garlic granules
½ tsp dried thyme
½ tsp brown sugar
Salt and pepper to taste
15g butter
For the Mashed Potatoes
400g potatoes, peeled and diced
40 ml semi-skimmed milk
10g butter
Salt to taste
For the Mushroom Sauce
200g baby button mushrooms, sliced
15g butter
220 ml semi-skimmed milk
3 garlic cloves, chopped
1 tbsp plain flour
1 tsp dried thyme
½ tsp cayenne pepper
Salt and pepper to taste
40g grated cheddar
For Garnishing
Chopped fresh parsley
Spring onion, thinly sliced
Directions
- Start with the mashed potatoes.
Bring a pot of water to a boil. Add your peeled and diced potatoes and cook until soft about 10–12 minutes. Drain the water, then return the potatoes to the pot. Add the milk, butter, and salt, then mash until smooth and creamy. Cover to keep warm. - Season and cook your steaks.
In a bowl or directly on a plate, season both sides of the steaks with smoked paprika, garlic granules, thyme, brown sugar, salt, and pepper. Melt 15g of butter in a large pan over high heat. Add the steaks and cook for 6–8 minutes, flipping halfway through, for medium-rare. Remove from the pan and let them rest. - Make the mushroom sauce.
In the same pan (keep all that tasty steak flavor!), add 15g of butter. Toss in the sliced mushrooms and cook for 3–4 minutes. Add the chopped garlic and cook for 1 more minute until it smells amazing. Stir in the flour, thyme, cayenne, salt, and pepper. Pour in the milk slowly, stirring well. Add the cheddar cheese and stir until the sauce thickens. Sprinkle in some fresh parsley. - Slice the steak.
Once your steak has rested for a few minutes, slice it into thin strips. - Time to serve!
On each plate, spoon some mashed potatoes, lay slices of steak beside it, and pour that creamy mushroom sauce all over. Garnish with parsley and spring onions if you’d like.
Notes
- Don’t overcook the steak. It keeps cooking after you take it off the heat, so give it a few minutes to rest before slicing.
- Use low heat for the sauce after adding milk and cheese. High heat can make it curdle or split.
- Keep stirring the sauce. This helps it stay smooth and prevents lumps from the flour.
- Mash potatoes while they’re hot. If they cool down too much, they get gummy.
Serving Suggestions
- Add a side of steamed green beans or roasted broccoli for extra color and crunch.
- Want to switch it up? Serve with garlic bread instead of mashed potatoes.
- This dish also pairs well with a simple green salad if you want something fresh on the side.
Fun Fact
Did you know mushrooms are actually more closely related to animals than plants? Wild, right? That rich, savory flavor they add to the sauce is called umami a Japanese word that means “pleasant savory taste.” It makes everything taste better!
Conclusion
This steak and mushroom sauce dinner is a real treat, but it’s also super doable on a weeknight. The juicy steak, creamy potatoes, and cheesy mushroom sauce come together to make the kind of meal you’ll want to make again and again. It’s comforting, satisfying, and just a little bit fancy without the stress.
