Steak, Sauteed Mushrooms & Roasted Garlic Mashed Potatoes
Ingredients
- Steak & Sauteed
- 2 10-ounce filet mignon
- 2 tablespoons vegetable oil
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter at room temperature, optional
- 8 ounces Sautéed Mushrooms
- Roasted Garlic Mashed Potatoes
- 2 1/2 pounds red potatoes cubed
- 1 Pasta Partners Creamy Roasted Garlic Sauce Mix
- 2 tablespoons butter
- 1 cup milk
- 1/2 teaspoons salt or to taste
- 1/4 teaspoon black pepper
Instructions
- Steak & Sauteed Mushrooms
- Preheat the oven to 400 degrees F.
- Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
- While skillet is heating pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Sprinkle peppercorns over both sides of steaks, pressing lightly to evenly coat all sides.
- Heat butter in a large saucepan over medium heat. Cook and stir mushrooms, until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
- When the skillet is ready, add the steaks and sear them evenly on all sides this should take 2 minutes per side, about 10min total.
- Sautee Mushrooms and spoon over steaks, place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer.
- Remove the steaks from skillet to serving plate and cover tightly with aluminum foil let rest for 10min. then serve.
- Roasted Garlic Mashed Potatoes
- Wash and cube potatoes. Cook in 4 quarts of boiling water until tender (appx. 20 minutes). Add Pasta Partners Creamy Roasted Garlic Sauce Mix to milk and butter in microwave safe dish. Microwave on high for 3 to 5 minutes until slightly thickened, stirring after each minute or two.
- Drain potatoes and mash, adding the Roasted Garlic Sauce until desired consistency is achieved. Add salt and pepper to taste.