Beef Steak with Creamy Mushroom Sauce (with Mashed Potatoes, Corn and Salad)

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Steak night started in our house as a treat for my husband’s birthday. We used to go out for it, but one year I decided to make the whole plate at home: a juicy pan-seared beef steak, creamy mushroom sauce, buttery mashed potatoes, a cob of sweet corn and a crunchy salad. When he said it tasted better than the restaurant, I knew this plate was here to stay. Now we make it whenever there is a good cut of beef in the freezer and a reason to celebrate.

The secret is in two simple things: a hot pan for a deep brown crust on the steak, and a mushroom sauce made in the same pan, so all the beef flavour goes into the sauce. Garlic, crushed black pepper and cream turn the mushrooms into a rich, peppery sauce that you will want to pour over everything on the plate.

If you love restaurant-style dishes at home, try my garlic butter basted steak. For a simple side, see my masala bhutta or the crispy homemade fries.

Why You’ll Love This Steak Plate

• Restaurant style at home: a full steak dinner for a fraction of the price.
• One-pan sauce: the mushroom sauce is made in the steak pan for maximum flavour.
• Complete meal: steak, mash, corn and salad on one plate.
• Special-occasion worthy: perfect for birthdays, anniversaries or a weekend treat.

Ingredients You Need

Steak: boneless beef undercut (tenderloin) or sirloin, about 2 cm thick.

Steak seasoning: salt, crushed black pepper, garlic powder, a little lemon juice and oil.

Mushroom sauce: butter, garlic, sliced mushrooms, cooking cream, milk, black pepper, dried thyme or mixed herbs and salt.

Mashed potatoes: potatoes, butter, warm milk, salt and white pepper.

Sides: sweet corn on the cob and a simple salad of lettuce, carrots, cabbage, cherry tomatoes and olives.

My Tips for the Perfect Steak

1. Bring the steak to room temperature for 20 to 30 minutes before cooking so it cooks evenly.
2. Tenderise if needed. Local beef can be tougher. Gently pound the steak and marinate with a little lemon juice for 30 minutes.
3. Get the pan very hot. A hot pan gives a deep brown crust. Don’t move the steak for the first 3 minutes.
4. Rest the steak. Let it rest for 5 minutes after cooking so the juices stay inside.
5. Brown the mushrooms well. Cook them until golden before adding cream for a deeper flavour.
6. Keep the mash smooth. Use warm milk and mash while the potatoes are hot.

How to Plate It

Place a scoop of mashed potatoes and a cob of buttered sweet corn at the back of the plate, the salad on one side, and the steak in front. Pour the mushroom sauce generously over the steak and let some run onto the mash.

Storing and Reheating

Steak is best eaten fresh. Leftover sauce keeps in the fridge for 2 days; reheat gently with a splash of milk. Leftover steak can be sliced and warmed briefly in the sauce.

Beef Steak with Creamy Mushroom Sauce

Pan-seared beef steak with a creamy black pepper mushroom sauce, served with mashed potatoes, sweet corn and salad.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 2 plates

Course: Main Course

Cuisine: Pakistani

Ingredients Method Notes

Ingredients

  

For the steak

• 2 beef steaks undercut or sirloin, about 200 g each, 2 cm thick
• 1 tsp salt
• 1 tsp crushed black pepper
• 1/2 tsp garlic powder
• 1 tbsp lemon juice
• 2 tbsp oil

For the mushroom sauce

• 1 tbsp butter
• 3 cloves garlic finely chopped
• 150 g mushrooms sliced
• 3/4 cup cooking cream
• 1/4 cup milk
• 1 tsp crushed black pepper
• 1/2 tsp dried thyme or mixed herbs
• 1/2 tsp salt or to taste

For the mashed potatoes

• 3 medium potatoes peeled and cubed
• 2 tbsp butter
• 1/3 cup warm milk
• 1/2 tsp salt
• 1/4 tsp white pepper

Sides

• 2 sweet corn cobs boiled, brushed with butter
• 2 cups mixed salad lettuce, carrot, cabbage, cherry tomatoes, olives

Method

 

Prepare

1. Season the steaks with salt, black pepper, garlic powder and lemon juice. Leave at room temperature for 30 minutes.
2. Boil the potatoes in salted water until soft, about 15 minutes. Boil the corn cobs at the same time for 10 minutes.

Make the mash

1. Drain the potatoes and mash while hot with butter, warm milk, salt and white pepper until smooth. Keep covered.

Cook the steak

1. Heat oil in a heavy pan until very hot. Add the steaks and cook without moving for 4 to 5 minutes, then flip and cook another 4 to 5 minutes for medium-well.
2. Remove the steaks to a plate and let them rest for 5 minutes.

Make the mushroom sauce

1. In the same pan, melt butter. Add garlic and mushrooms and cook for 4 to 5 minutes until the mushrooms are golden.
2. Lower the heat, add cream, milk, black pepper, herbs and salt. Simmer for 3 to 4 minutes until slightly thick.

Serve

1. Place mashed potatoes, buttered corn and salad on each plate. Add the steak and pour the mushroom sauce over it. Serve immediately.

Notes

Let the steak come to room temperature before cooking and rest it for 5 minutes afterwards. Make the sauce in the same pan to capture all the steak flavour.

Frequently Asked Questions

Which cut of beef is best for steak?

Undercut (tenderloin) is the most tender. Sirloin and ribeye also work well. Ask your butcher for a boneless steak cut about 2 cm thick.

How long should I cook the steak?

For a 2 cm steak, about 4 to 5 minutes per side for medium-well, which most families prefer. Cook a little longer for well done.

Why is my steak tough?

The cut may be tough, or the steak was overcooked or not rested. Choose undercut, tenderise, cook on high heat and rest before serving.

Can I make the mushroom sauce without cream?

Yes. Use milk thickened with a teaspoon of cornflour, and add a spoon of cream cheese for richness.

Can I use chicken instead of beef?

Yes. Use flattened chicken breast and cook for 5 to 6 minutes per side until cooked through.