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Seared Steak with Mushroom Cream Sauce, Roasted Potatoes and Onions

A restaurant-quality steak dinner at home featuring pan-seared steak topped with a rich, savory mushroom cream sauce, served alongside crispy roasted potatoes and caramelized red onions.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

The Steak & Sides
  • 2 steaks (6-8oz each, Filet Mignon or Ribeye) thick-cut, room temperature
  • 1 lb baby Yukon gold potatoes halved or quartered
  • 1 large red onion cut into thick wedges
  • 4 Tbsp olive oil divided use
  • 1 Tbsp fresh rosemary chopped
  • 2 Tbsp unsalted butter
  • 3-4 sprigs fresh thyme for basting
  • Salt and freshly cracked black pepper to taste
Mushroom Cream Sauce
  • 8 oz cremini mushrooms sliced
  • 1 shallot minced
  • 2 cloves garlic minced
  • 0.5 cup beef broth high quality
  • 0.5 cup heavy cream
  • 1 Tbsp Dijon mustard optional
  • 1 tsp fresh thyme leaves
  • 1 Tbsp fresh parsley chopped

Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Baking sheet
  • Tongs
  • Whisk or wooden spoon

Method
 

  1. Preheat oven to 400°F (200°C). Toss potatoes and onions with 2 Tbsp olive oil, rosemary, salt, and pepper. Spread on a baking sheet.
  2. Roast vegetables for 25-35 minutes until tender and browned, tossing halfway through.
  3. Pat steaks dry and season generously with salt and pepper. Heat remaining 2 Tbsp oil in a large skillet over high heat.
  4. Sear steaks for 3-5 minutes per side to develop a crust. In the last minute, add butter and thyme sprigs, basting the steaks continuously.
  5. Remove steaks and let rest for 5-10 minutes covered loosely with foil.
  6. In the same skillet over medium heat, sauté mushrooms until browned (5-7 mins). Add shallots and garlic, cooking for 1 minute.
  7. Deglaze pan with beef broth, scraping up browned bits. Reduce by half.
  8. Stir in heavy cream, Dijon, and thyme leaves. Simmer until thickened. Stir in parsley and season with salt and pepper.
  9. Serve steak with roasted sides, spooning the sauce generously over the meat.

Notes

For best results, ensure your steak is at least 1.5 inches thick. Do not rush the resting period for the meat; it is crucial for Juiciness.