Steak, Mushroom Pan Gravy & Mashed Potatoes

porkgluten freedairy free
Written By Lonny Hurley
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A neighbor of mine brought by some foraged summer chanterelles this week and I immediately knew I had to make a mushroom gravy with them. Despite being one of the simplest dishes I routinely make at home, this takes a bit of technique to perfect. The texture of the gravy, the cook of the steak and the seasoning of the potatoes requires trial and error...but once dialed, you’ll be out cooking your local steakhouse in no time!

Yield: All recipes serve 2 people

Chef Notes: In the off chance your neighbor is not a mushroom forager, feel free to buy a mixture of your favorite mushrooms from the grocery store.

Mushrooms are 90% water, so trim them twice the size as you’d like them when cooked, as they’ll shrink significantly during the cooking process. They will also take way longer to cook than expected, so take your time here.

Components

  • Steak

  • Mushroom Gravy

  • Mashed Potatoes

  • Sautéed Seasonal Vegetables

  • Panko Breadcrumb

Mise

Make the Mashed Potatoes:

  • Bring a large pot of heavily salted water to a boil.

  • Cut the potatoes into large, equal sized pieces.

  • Boil the potatoes until tender. Strain out the water and leave the potatoes in the pot.

  • Add ¼ C Butter and ¼ C cream, and a large pinch of salt. Cover and allow the potatoes to steam before mashing.

Make the Mushroom Pan Gravy:

  • Clean and trim the mushrooms. Sauté the mushrooms until all the moisture is removed.

  • Slice the garlic and shallot thin. Add to the mushrooms, sautéeing until aromatic.

  • Add 1 T butter and 1 T flour to the mushrooms. Cook to activate the starches and toast the flour.

  • Add ½ C water and a large pinch of salt. Bring to a simmer and cook until the sauce thickens to coat the back of a spoon.

  • Finish with 1 T of butter and salt to taste!

Seare the Steak▸  Season the steak thoroughly on both sides. Sear over high heat, forming a crust on both sides. Cook until you desired internal temperature is reached. Allow to rest while you finish the vegetables

Sauté the Vegetables▸  Trim the vegetables into bite sizes pieces. Sauté over high heat until lightly charred yet barely cooked through. Season with salt and pepper.

Finish

Slice the steak against the grain and place a portion on each plate along with sautéed vegetables.

Spoon the gravy over the sliced steak.

Garnish the vegetables with panko breadcrumbs.

Add the mashed potatoes and top with any excess gravy.

Lonny Hurley
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