Steak with mushroom sauce, roasted potatoes and coleslaw

Ingredients

• 1.2 kg Potatoes (medium or small size, firm-fleshed)
• 1 c. à soupe Salt (for the cooking water)
• 2 c. à soupe Olive oil (to brush the potatoes)
• 0.5 c. à café Smoked paprika (just a little)
• 1 pincée Garlic powder (or garlic powder)
• 1 pincée Black pepper (to taste)
• 800 g Steak (sirloin, filet or flank) (at room temperature)
• 1 c. à café Salt (for the steak) (fine salt)
• 1 c. à café Black pepper (for the steak) (to taste)
• 2 c. à soupe Cooking oil (for searing the steak)
• 30 g Unsalted butter (to baste the steak)
• 2 gousses Fresh garlic (crushed)
• 1 feuille Bay leaf (for the flavored butter)
• 2 brins Fresh thyme
• 1 brin Fresh rosemary
• 150 g Pink mushrooms (thinly sliced)
• 150 g Button mushrooms (thinly sliced)
• 1 piece Shallot (finely chopped)
• 2 c. à soupe Flat parsley (chopped)
• 200 ml Heavy cream (30% fat)
• 0.5 c. à café Salt (for the sauce) (to taste)
• 1 pincée Black pepper (for the sauce) (to taste)
• 0.5 head White cabbage (cut into strips)
• 1 piece Carrot (coarsely grated)
• 2 c. à soupe Raisins (optional) (for the coleslaw)
• 150 g Plain yogurt (for the dressing)
• 1 c. à soupe Maple syrup (for the dressing)
• 1 c. à soupe Apple cider vinegar (for the dressing)

Instructions

1. Wash and prepare the potatoes

   Rinse the potatoes under cold water, brush them lightly and leave them whole.

   Time: PT5M

2. Boiling

   Place the potatoes in a pot, cover with salted water (1 tbsp salt) and bring to a boil. Cook for 25‑30 minutes until tender.

   Time: PT30M

3. Preheat the oven

   Préchauffer le four à 190°C.

   Time: PT10M

   Temperature: 190°C

4. Mash the potatoes

   Drain the potatoes, place them on a sheet pan lined with parchment paper and gently mash them with the bottom of a glass or a potato masher, keeping the skin on.

   Time: PT5M

5. Season and bake

   Mix 2 tbsp olive oil, ½ tsp smoked paprika, a pinch of garlic powder, salt and pepper. Brush the mashed potatoes, then bake for 30 minutes until golden and crispy.

   Time: PT30M

   Temperature: 190°C

6. Prepare the sauce ingredients

   Finely slice the pink and button mushrooms, chop the shallot, crush the 2 garlic cloves and finely chop the parsley.

   Time: PT10M

7. Season the steak

   Remove the steaks from the refrigerator 30 minutes before cooking, sprinkle salt and pepper on both sides.

   Time: PT5M

8. Sear the steak

   Heat 2 tbsp cooking oil in a very hot non‑stick skillet. Add the steaks and cook 1 minute on each side.

   Time: PT2M

9. Baste with flavored butter

   Add 30 g butter, the 2 crushed garlic cloves, the bay leaf, thyme and rosemary. Tilt the pan and baste the steak with the melted butter for 5 minutes according to desired doneness (rare to medium).

   Time: PT5M

10. Rest the steak

    Remove the steak, place it on a plate and cover with aluminum foil for 2 minutes.

    Time: PT2M

11. Cook the mushrooms

    In the same pan, remove the aromatics, discard the garlic, add the mushrooms, shallot, parsley, season with salt and pepper. Sauté over medium heat for 10 minutes until the water evaporates.

    Time: PT10M

12. Simmer the sauce

    Pour in 200 ml heavy cream, stir and let simmer for 10 minutes until thickened.

    Time: PT10M

13. Prepare the coleslaw

    Cut the cabbage into thin strips, coarsely grate the carrot and place them in a bowl. Add raisins if desired.

    Time: PT10M

14. Prepare the dressing

    Mix 150 g plain yogurt, 1 tbsp maple syrup and 1 tbsp apple cider vinegar. Season with salt and pepper.

    Time: PT5M

15. Assemble the coleslaw

    Pour the dressing over the cabbage‑carrot mix, toss gently and set aside.

    Time: PT2M

16. Plate the dish

    Arrange the roasted potatoes on a plate, place the steak slices on top, drizzle with mushroom sauce and serve with coleslaw.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g