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Steaks with Mushroom Sauce & Garlic-Chive Potatoes

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 4 (4-ounce) boneless rib-eye steaks, trimmed (about 1 inch thick)
  • Season with Nature’s Seasons, Mrs. Dash, and any other that you prefer
  • 3/8 teaspoon black pepper, divided
  • 1/4 teaspoon salt, divided
  • 1 tablespoon olive oil
  • 1 (8-ounce) package sliced cremini mushrooms
  • 1/4 to 1/2 cup dry red wine
  • 1/4 cup water
  • 12 teaspoons all-purpose flour
  • 2 Idaho russet potatoes
  • 1/3 cup chopped chives
  • 1/2 teaspoon garlic powder


  1. Cook potatoes until done (either by microwaved, boiled, or baked in oven) and then set aside and keep warm.
  2. Sprinkle steaks evenly with 1/4 teaspoon pepper and 1/8 teaspoon salt and any of your favorite herbs and spices.
  3. Heat oil in a large nonstick skillet over medium-high heat.
  4. Reduce heat to medium.
  5. Add steaks to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; keep warm.
  6. Add mushrooms to pan; cook 5 minutes or until tender and beginning to brown, stirring frequently.
  7. Combine wine, 1/2 cup water, flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt; stir well with a whisk.
  8. Add wine mixture to pan; bring to a boil.
  9. Cook 2 minutes or until thick; stir constantly. Remove from heat.
  10. Mash the warm potatoes.
  11. Stir in chives and garlic powder.
  12. Place small mounds of potatoes on each plate.
  13. Top each mound of mashed potatoes with 1 steak and about 1/4 cup mushroom sauce.

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