New American cuisine

Easy

Steak With Mushroom Sauce

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A unique version of an “All American” meal of steak, potatoes, and gravy. It begins with a selection of a large boneless beef strip steak, then fried mashed potatoes shape as mushrooms. To accompany this tender steak and potatoes is a creamy baby bella mushroom sauce.

Recipe

PRE TIME: 17 min

COOKING TIME: 28 min

TOTAL TIME: 45 min

2 SERVING

Ingredients:

1 very large Russet Potato [Potato Mushrooms]
1.5 tsp. Ground Salt (Divided)
0.25 tsp. Ground Black Pepper
0.5 cup Corn Starch
2 +.5 tbsp + tsp Olive Oil (Divided) [Bello Mushroom Sauce]
2 tbsp. Shallots
1 small Garlic Clove
1 cup Baby Bella Mushrooms
0.25 cup Cold Water
0.5 cup Heavy Cream
0.5 tsp. Ground Salt
0.25 tsp. Ground Black Pepper
1 steak Boneless Beef Strip Steak [Steak]
1 tsp. Ground Salt
0.5 tsp. Black Pepper
2 tbsp. Butter
2 medium Garlic Cloves
2 sprigs Rosemary
1 tbsp. Butter [Frying the Mushroom Dough]
1 small Garlic Clove
0.25 tsp. Ground Black Pepper
0.25 tsp. Ground Salt

Directions:

Step 1

Peel the potato, and slice lengthwise 4 times, then into large cubes. In a medium saucepan, add potato cubes, water, and 1 teaspoon of salt. Boil for 20 minutes.

Step 2

Mince the shallot and garlic. Cut mushrooms in half then thinly slice, set aside.

Step 3

Transfer the cooked potato to a bowl. Mash the potato with a fork, add 0.5 teaspoon salt and 0.25 teaspoon pepper. Add corn starch, and knead the mixture to make a dough.

Step 4

In a medium saucepan, bring water to boil. Meanwhile, gather about a tablespoon of dough and roll into a ball. Depending on the size of the potato is the number of balls. Use the mouth of a glass bottle and press 1/4 way down into the dough to make a mushroom shape. Add dough mushrooms into saucepan and bring to boil. Boil for 3 minutes. Immediately transfer into a bowl of water and ice cubes to cool down. Remove from water, place on a plate, set aside.

Step 5

Heat medium frying pan, then add 2 tablespoons olive oil, shallot, garlic and portabella mushrooms, and sauté. Add cold water and heavy cream. Cook until thick, add salt and pepper. Transfer to blender, add 2 tsp olive oil, and puree. Transfer to a small bowl, set aside.

Step 6

Preheat the oven to 400°F / 200°C. Add 1 teaspoon of salt and 0.5 teaspoon of pepper to both sides of the steak.

Step 7

In cast-iron skillet, add 0.5 tablespoon olive oil and sear each side for 4 minutes. After the 1st flip, add butter, two garlic cloves with skin, and rosemary. Fry until steak and cloves golden-brown. Cook the edges of the steak as well. Transfer skillet to the oven. Bake for 8 minutes.

Step 8

Rest the steak for 8 minutes after baking.

Step 9

Meanwhile, heat in a medium cast-iron skillet, add butter and mushroom-shaped potato dough. Add 1 small garlic pressed, and 0.25 teaspoons each of salt and pepper. Cook until gold-brown. Transfer to plate, set aside.

Step 10

To serve: spread some mushroom sauce on plate. Cut steak in three pieces and place on top of the sauce. Dress with a few thinly sliced cherry belle radishes, or pea shoots.