Here I’ll show you the most irresistible way to make steak and mashed potatoes!
Steak and mash is such an underrated pairing – especially when you add a dreamy sauce into the mix. The way the mash soaks in all the gorgeous flavours and wraps around each slice of juicy steak. UGH. You’re going to love this one. Follow me…
Creamy Garlicky Mashed Potatoes
These are genuinely some of the most delicious mashed potatoes you’ll ever make, both in terms of texture and flavour. Here’s why:
- Smooth and creamy texture – warming the butter and milk helps them infuse with the potatoes with much more ease, resulting in a silky, smooth mash. Using the right potato will also ensure the mash comes out lump-free. No sieve or potato masher needed!
- Loaded with flavour – I love boiling the potatoes in chicken stock to inject an extra layer of flavour. From there, we’re going to add some Boursin cheese to add the most incredible garlicky, herby flavour.
I typically have these on the go as I make the steak and sauce. You could make this ahead of time; it’ll just be slightly drier upon reheating.
Process shots: boil potatoes until knife tender (photo 1), drain and leave to steam for 1 minute (photo 2), warm butter and milk (photo 3), add potatoes (photo 4), mash then add Boursin (photo 5), mash until smooth (photo 6).
Preparing the steak
I know everyone likely has their own techniques with cooking steak, and there’s always debate around the optimum way to do it, but here are some tips that have personally helped me get the best out of steak:
Tips for the perfect steak
- Room Temp – I find frying steak at room temp helps relax the meat and ensure it cooks through more evenly.
- Pat Dry – Patting the steaks dry is important to remove moisture, which in turn, helps the steak caramelise and develop flavour in the pan
- Seasoning – No other seasoning required, other than a generous helping of salt and pepper.
- Hot hot hot! – Using a smoking hot pan will ensure you get a nice crust on the steak (i.e. more flavour).
- Baste – Basting the steaks in butter adds a lovely, rich flavour and ensures they don’t dry out.
- Rest – It’s crucial to let the steak rest once it has cooked, just so it can retain its juices.
Process shots: pat steak dry (photo 1), season (photo 2), fry (photo 3), flip then baste (photo 4).
Creamy Mushroom Steak Sauce
I toyed around with a few different sauces to pair with the steak and mash, and landed on a creamy mushroom sauce. It’s so delicious that you could literally drink it from the pan, and it complements both the steak and mash so beautifully, really bringing everything together.
Using mushrooms in the sauce is a smart trick because they soak up all the excess flavour from the steak. After frying the steak, there will be fond in the pan. This is pure flavour, waiting to be used. As the mushrooms fry, they’ll release moisture that lifts the fond from the pan, which then in turn flavours both the mushrooms and the sauce.
The sauce is simply made up with beef stock and cream, then flavoured with chives and Worcestershire sauce. For bonus flavour, make sure you stir in the resting juices from the steak (this adds loads of flavour, so don’t skip this step).
Process shots: remove steaks (photo 1), fry mushrooms (photo 2), and stock, cream, chives and Worcestershire sauce (photo 3), simmer and stir until thick (photo 4).
How to serve Steak and Mash
I like to add the mash to the plate and make a few swirls, to create lots of ‘pockets’ for the sauce to seep into. There will be plenty of sauce, so pour for your life; then finish with extra chives and dive in!
For more delicious steak pairings, check out my Steak and Orzo, Steak and Potatoes and Steak and Pasta!
Alrighty, let’s tuck into the full recipe for this steak and mash shall we?!
How to make the best Steak and Mash (Full Recipe & Video)
The Best Steak and Mash
Equipment
- Potato Peeler
- Sharp Knife & Chopping Board
- Jug (for stock)
- Large Pot & Colander (for boiling/draining potatoes)
- Potato Masher
- Paper Towels/Kitchen Roll (for drying steaks)
- Large Heavy-Based/Cast-Iron Pan & Tongs
- Wooden Spoon
Ingredients
Mash
- 600g / 1.3lb Maris Pipers or Russets (or other baking potato)
- 750ml – 1 litre / 3-4 cups Chicken Stock, or as needed to cover potatoes (see notes)
- 75g / 2.6oz Garlic & Herbs Boursin Cheese, leave at room temp (1/2 a pack)
- 3 tbsp Whole Milk, leave at room temp
- 2 tbsp Butter, leave at room temp
- Salt & Black Pepper, as needed
Steak
- 1 tbsp Veg Oil
- 2x Steaks of choice, brought to room temp (see notes)
- 1 heaped tbsp Butter
- 1 large sprig Fresh Rosemary
- 2 sprigs of Fresh Thyme
- 2 cloves of Garlic, left whole and lightly crushed with the palm of your hand
- Salt & Black Pepper, as needed
Sauce
- 100g / 3.5oz Baby Button Mushrooms, sliced fairly thinly (see notes)
- 180ml / 3/4 cup Beef Stock
- 180ml / 3/4 cup Double/Heavy Cream, leave at room temp
- 1 heaped tbsp finely diced Fresh Chives, plus more to garnish
- 1/2 tsp Worcestershire Sauce
- Salt & Black Pepper, as needed
Instructions
- For the mash: Peel and dice the potatoes into chunks, then add to a large pot with 1/2 tsp salt and enough stock to comfortably cover them. Bring to a boil, then cook until knife tender. Drain in a colander and leave to steam for 1 minute. During this time, add the butter and milk to the pot and let the residual heat melt the butter and warm the milk. Add the drained potatoes and mash until combined, then mash in the Boursin until smooth, seasoning generously with salt and pepper to taste (I typically do ~1/4 tsp salt and 1/8 tsp pepper).
- For the steak: Pat the steaks dry, then generously season both sides with salt and pepper. Place a large heavy-based or cast-iron pan over high heat. Once very hot, add the veg oil, leave for 5-10 seconds, then carefully add the steaks. For a 2cm thick steak achieving medium-rare, leave to fry for 2 minutes, then flip and leave for another minute. Add the butter, garlic, rosemary and thyme and baste the steaks for a further minute, then remove everything from the pan and leave to rest on a plate to one side.
- For the sauce: Lower the heat to medium-high and add the mushrooms to the leftover fat in the pan. Fry until they build up a nice golden crust, then stir in the stock, cream, Worcestershire sauce and chives. Simmer and stir somewhat frequently until the sauce begins to thicken, then stir in the resting juices from the steak and season to taste. The sauce will thicken; just keep simmering away. If the sauce is simmering very aggressively, just lower the heat slightly.
- Serving: Serve the steak and mash with as much sauce as your heart desires (there should be plenty), then garnish with extra chives and tuck in!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
