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Steak Diane with Creamy Mushroom Sauce over Mashed Potatoes

Juicy steak Diane served over hearty mashed potatoes, topped with a creamy thyme, mushroom and baby kale sauce
Difficulty: Easy
Time: 30-35 minutes
This dish is Gluten-Free
Calories: 390 Fat: 12g Carbs: 30g Protein: 38g

Riffing on a steakhouse classic, this weeknight version of steak Diane highlights tender, seared steak with a garlic and thyme infused mushroom sauce finished with wilted baby kale. All this is served over rustic, wholesome mashed potatoes. This meal is sure to impress your friends and family with a classic, yet elegant dinner! Pair this meal with an earthy Cabernet Sauvignon!

Ingredients
Baby kale
Garlic
Thyme
Cremini mushrooms
Russet potato
Sour cream
Steak

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sear To cook the surface of meat very quickly with intense heat.
Deglaze To dissolve the small particles remaining in a pan by adding liquid and heating.
Simmer To stew gently below or just at boiling point.

What you need

Medium sauté pan or skillet

Medium pot

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Wash and dry all produce. Mince or grate garlic. Cut potatoes into 1" pieces.* Cut cremini mushrooms into ¼” slices. Remove thyme leaves from stem and discard only the tough stems. Keep leaves and tender stems. Remove steak from package; rinse and pat dry.
* We like skin-on, rustic mashed potatoes, but you can peel the potatoes if you prefer.

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Step 2: COOK POTATOES

Place potatoes in medium pot covered by 2” of water over medium heat (about 6 cups); add a pinch of salt. Bring to a boil; cook for 10-14 min until potatoes are soft. Pierce gently with fork to check tenderness. Reserve 1 ¼ cup potato water, strain potatoes, and return to pan. Add ½ cup potato water; mash using a potato masher or fork until incorporated. Add more potato water if mashed potatoes are too thick. Remove from heat, add half sour cream and season with a pinch of salt and pepper. Mix until incorporated and soft. While potatoes are cooking, move on to Step #3.

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Step 3: SEAR STEAK

Heat 1 Tbsp. oil in a medium skillet over medium-high heat. Season steak with a pinch of salt and pepper. Add steak to pan and allow to sear for about 3 min. Flip and sear the other side for about 3-5 min until cooked to desired doneness. Remove from pan, cover and allow to rest until ready to plate. Do not clean pan.

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Step 4: MAKE SAUCE

Add 1 tsp. oil, cremini mushrooms, garlic and thyme to previously used pan. Cook 1-2 min until beginning to soften. Deglaze pan with 3/4 cup potato water and bring to a simmer. Add remaining sour cream, a pinch of salt and pepper. Whisk to incorporate and simmer until reduced by about half. Remove from heat.
Note: When simmering sauce, you should see small bubbles on the surface. If you do not, increase heat to medium.

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Step 5: FINISH SAUCE

Fold baby kale into the sauce, toss gently for 1-2 min until lightly wilted. Remove from heat.

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Step 6: PLATE YOUR DISH

Divide mashed potatoes between two plates. Place one steak on each plate and top with plenty of creamy mushroom sauce. Enjoy!