Steak with Drunken Mushrooms & Roasted Blue Cheese Potatoes
Looking for an exquisite steak dinner that will impress your guests or satisfy your gourmet cravings? This recipe for Steak with Drunken Mushrooms and Roasted Blue Cheese Potatoes is the perfect combination of rich flavors and textures.
Ingredients:
- 20 small fingerling potatoes, washed and cut in half
- Salt and freshly ground pepper
- Olive oil
- 2 ounces blue cheese, crumbled
- 2 medium yellow onions, halved and sliced
- 12 to 15 large button mushrooms, thinly sliced
- 2 cloves garlic, minced
- 2 thick steaks, any cut, 3/4 to 1 pound each
Directions:
- Roast the Potatoes:
- Preheat the oven to 425°F.
- Toss the halved fingerling potatoes with salt and a drizzle of olive oil.
- Spread them on a baking sheet or metal pan and roast for 20 to 30 minutes until they are lightly browned.
- Caramelize the Onions:
- Use a medium-sized sauté pan and place it over medium-high heat.
- Add the sliced onions with a pinch of salt and a dash of oil.
- Caramelize the onions until they are golden brown, then transfer to a plate.
- Cook the Mushrooms:
- Return the pan to medium heat and add 2 tablespoons of olive oil.
- Add the sliced mushrooms, stirring to coat with oil, and cook for 5 minutes.
- Add the minced garlic and cook for another minute.
- Continue cooking the mushrooms, stirring occasionally, for about 5 more minutes until they are tender and fragrant.
- Transfer the caramelized onions back to the pan and stir over medium heat until the sauce reduces and thickens, about 10 to 15 minutes. Set aside.
- Cook the Steaks:
- In a heavy-bottomed pan, like a cast iron skillet, heat 2 tablespoons of oil over high heat.
- Season the steaks on both sides with salt and pepper.
- Place the steaks in the skillet and cook for 4 1/2 minutes on each side for medium-rare, or longer if desired.
- Remove the steaks from the pan and let them rest, covered with foil, on a cutting board for 5 minutes.
- Finish the Potatoes:
- Check the potatoes in the oven. If they are browned and tender, remove the tray.
- Sprinkle blue cheese crumbles on top of each potato half.
- Place the tray back in the oven on a lower rack and switch to broil. Cook for an additional 5 minutes until the cheese is melted and slightly browned.
- Serve:
- Reheat the mushroom and onion mixture if necessary.
- Plate the steaks and top with the mushroom and onion mixture.
- Serve the blue cheese potatoes on the side and enjoy your gourmet meal!
Additional Information:
- Prep Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 60 minutes
- Calories: 750 kcal per serving
- Servings: 4
This steak dish is sure to be a hit at your next dinner gathering. The combination of tender, juicy steak topped with a savory mushroom and onion mixture, and crispy, creamy blue cheese potatoes makes for an unforgettable meal. Enjoy!
Feel free to share your thoughts and variations of this recipe in the comments below. Happy cooking!
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Steak with Drunken Mushrooms & Roasted Blue Cheese Potatoes
- Total Time: 60 minutes
- Yield: 4 1x
Ingredients
20 small fingerling potatoes, washed and cut in half
Salt and freshly ground pepper
Olive oil
2 ounces blue cheese, crumbled
2 medium yellow onions, halved and sliced
12 to 15 large button mushrooms, thinly sliced
2 cloves garlic, minced
2 thick steaks, any cut, 3/4 to 1 pound each
Instructions
Preheat the oven to 425°F. Toss the potatoes with salt and olive oil, and spread on a baking sheet or metal pan. Roast for 20 to 30 minutes, until lightly browned.
Use the dry method for quickly caramelizing onions by placing the onions, along with a pinch of salt and a dash of oil, in a medium-sized sauté pan over medium-high heat. Caramelize the onions and transfer to a plate when done.
Return the pan to the stove over medium heat and add 2 tablespoons of olive oil. Add the mushrooms, stir to coat with the oil, and cook over medium-high heat for 5 minutes. Add the garlic and cook for another minute.
Bring to a simmer and cook, stirring the mushrooms occasionally, for about 5 minutes. Transfer the onions back to the pan, and continue stirring over medium heat until sauce has reduced and thickened, about 10 to 15 minutes. Remove from heat and set aside.
In a separate heavy-bottomed pan, like a cast iron skillet, heat 2 tablespoons oil over high heat. Season the steaks on both sides with salt and pepper, then add to the skillet. Cook for 4 1/2 minutes, flip, and cook for another 4 1/2 minutes on the other side. This will cook the steaks to medium-rare; cook a minute or two longer on each side if you like your steaks more well done. Remove from pan and rest, covered with foil on a cutting board, for 5 minutes.
Check the potatoes. If tops are browned and potatoes are tender, take the tray from the oven and sprinkle blue cheese on top of each one. Place back in oven, on a lower rack, and turn to broil. Continue cooking for an additional 5 minutes. Reheat mushrooms and onions, if necessary, plate them on top of the steak. Remove potatoes from the oven, serve, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 750 Kcal