Serves 1
Directions
- 1Slice the mushrooms.
- 2Mince the garlic.
- 3Sauté the mushrooms in olive oil until lightly golden.
- 4Add butter, minced garlic, flour, salt, and pepper to the pan with mushrooms.
- 5Cook for a few minutes.
- 6Add chicken broth and heavy cream to the mushroom mixture.
- 7Add fresh sage.
- 8Simmer until the sauce thickens.
- 9Finish off with Pecorino Romano cheese.
- 10Cut the potatoes into chunks and boil them.
- 11Mash the boiled potatoes through a fine-mesh sieve.
- 12Finish the mashed potatoes with heavy cream and butter.
- 13Sear the fat cap of the steak first to release oil into the pan.
- 14Cook the steak to your desired doneness.
- 15Add butter, garlic, and rosemary to the pan to baste the steak.
- 16Turn down the heat when basting the steak with butter.
- 17Let the steak rest for at least 5 minutes before slicing.
- 18Plate the mashed potatoes, making a well in the center.
- 19Add roasted broccoli to the plate.
- 20Place the sliced steak next to the mashed potatoes and broccoli.
- 21Pour the creamy mushroom sauce over the steak and mashed potatoes.
- 22Garnish with fresh parsley and enjoy.
Ingredients
- mushrooms
- garlic
- olive oil
- butter
- flour
- salt
- pepper
- chicken broth
- heavy cream
- fresh sage
- Pecorino Romano cheese
- potatoes
- steak
- rosemary
- fresh parsley
Equipment
cutting boardknifepantongssievebowlwooden spoonspatulasteak pressmeat thermometer
Tips
- For creamy mashed potatoes, mash the potatoes through a fine-mesh sieve.
- Cure steaks by placing them on a wire rack with salt and pepper in the fridge for a few hours or ideally overnight.
- When adding butter to baste the steak, turn down the heat to prevent it from burning.
- Let the steak rest for at least 5 minutes before slicing.
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