Recipe for Steak with Mashed Potatoes and Gravy
-Ingredients:
-For the steak:
4 beef steak slices (preferably ribeye or sirloin)
3 tablespoons olive oil
4 cloves garlic, crushed
2 tablespoons butter
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
-For the mashed potatoes:
1 kg potatoes, peeled and cut into cubes
1/2 cup whole milk
4 tablespoons butter
1/2 cup fresh cream
1 teaspoon salt
1/2 teaspoon black pepper
-For the gravy:
1/2 cup beef broth
1 tablespoon flour
1 tablespoon butter
1 teaspoon balsamic vinegar (optional)
1/2 teaspoon soy sauce (optional for a deeper flavor)
1/2 teaspoon black pepper
1/2 teaspoon salt
-Instructions:
1. Prepare the mashed potatoes:
Place the potato cubes in a large pot and cover them with cold salted water.
Bring the water to a boil over high heat, then reduce the heat and let the potatoes simmer for 15-20 minutes until tender.
Drain the potatoes well and return them to the pot.
In a small saucepan, heat the milk with the butter until the butter is fully melted.
Add the milk mixture and fresh cream to the potatoes and mash until smooth and free of lumps.
Season the mashed potatoes with salt and pepper to taste. Cover and keep warm until serving.
2. Prepare the steak:
Take the steak slices out of the fridge and let them come to room temperature for 30 minutes before cooking.
Pat the steaks dry with a paper towel, then season with salt and pepper on both sides.
Heat the olive oil in a large skillet over high heat.
Add the steak slices to the pan and cook for 3-4 minutes on each side for medium doneness (or longer if you prefer well-done steak).
In the last minute of cooking, add the crushed garlic, butter, rosemary, and thyme to the pan.
Use a spoon to baste the steak with the melted butter and herbs to enhance the flavor.
After cooking, transfer the steak to a plate and let it rest for 5-10 minutes to retain its juices.
3. Prepare the gravy:
In the same skillet used to cook the steak (to keep the leftover flavors), add the butter and let it melt.
Add the flour and stir until it turns light golden and forms a smooth roux.
Gradually pour in the beef broth while continuously stirring to prevent lumps.
Add the black pepper, salt, balsamic vinegar, and soy sauce (if using).
Let the gravy simmer over medium heat for 5-7 minutes until it thickens and becomes smooth.
If the gravy is too thick, add a little more beef broth to thin it out.
4. To serve:
Place a portion of mashed potatoes in the center of the plate.
Place a slice of steak on top of the mashed potatoes.
Pour the gravy over the steak and potatoes.
Serve with sautéed vegetables or a green salad on the side for a complete meal.
-Notes:
Steak doneness: Use a meat thermometer to ensure the steak is cooked to your desired doneness:
Medium: 60-63°C (140-145°F).
Well-done: 71-74°C (160-165°F).
Gravy adjustments: You can add a deeper flavor by incorporating a teaspoon of Worcestershire sauce or a few drops of hot sauce if desired.
This dish is a perfect combination of the juicy flavors from the steak, creamy mashed potatoes, and rich, flavorful gravy, making it ideal for a luxurious dinner!
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