The Best Steak and Mash

overhead shot of steak and mash on small white plate with silver fork

Print Recipe

Here I'll show you the most irresistible way to make steak and mashed potatoes!

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course

Cuisine: Universal

Servings:

Author: Chris Collins

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

a) Steaks - Timings will be dependent on how thick your steaks are. For reference, I used 2x Ribeyes that were around 2cm thick, so medium-rare was approx 2mins each side. You can use any cut of steak you fancy, just use your best judgment to adjust the timings as needed.

b) Chicken Stock - I love boiling the potatoes in chicken stock, just so they soak in all that glorious flavour. You can just use water, in which case I would double the salt in the water to 1 tsp.

c) Mushrooms - You want the mushrooms sliced thinly so they blend through the sauce nicely. Having small/thin slices also means they will cook fast, which is important so the steak doesn't go cold.

d) Calories - Whole recipe divided by 2.

Nutrition