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🍽️ Juicy Beef Steaks with Creamy Mushroom Sauce and Mashed Potatoes

1029 kcal · 30 min · 4 servings

Ingredients

• 2 Filets (á ca. 200 g)
• 2 tbsp Butterschmalz
• Salt
• Pepper (from the mill)
• 400 g Potatoes
• 2 tbsp Butter
• 4 tbsp Cream
• 1 Onion (sliced into rings)
• 2 tbsp Olive Oil
• 3 Shallots
• 150 g small fresh Porcini mushrooms
• 1 tbsp Parsley (finely chopped)
• 125 ml Broth
• 100 ml Cream

Instructions

1. 1. Clean the porcini mushrooms thoroughly to remove dirt and trim away any woody stem ends.
2. 2. Slice the porcini mushrooms into even pieces.
3. 3. Peel the shallots and remove the outer skin.
4. 4. Cut the shallots into wedges if they are particularly large.
5. 5. Peel the potatoes and rinse them under running water.
6. 6. Cook the potatoes in a pot of salted water until they are tender.
7. 7. Drain the cooking water and return the potatoes to the hot pot.
8. 8. Add butter, cream, salt, and pepper to the potatoes.
9. 9. Mash the ingredients thoroughly with a potato masher until smooth.
10. 10. Season the mashed potatoes to taste with salt and pepper.
11. 11. Keep the mashed potatoes warm until serving time.
12. 12. Heat butter in a large frying pan or skillet.
13. 13. Fry the steaks in the hot butter on both sides.
14. 14. Ensure the steaks reach your desired level of doneness (rare or well-done).
15. 15. Season the steaks with salt and pepper after frying.
16. 16. Wrap the steaks in aluminum foil.
17. 17. Let the steaks rest warm in the foil.
18. 18. Use the remaining frying fat in the pan.
19. 19. Roast the onion rings in the fat until golden brown.
20. 20. Remove the roasted onions from the pan.
21. 21. Set the onions aside to keep them warm.
22. 22. Add a little oil to the same pan.
23. 23. Fry the shallots and porcini mushrooms briefly and vigorously.
24. 24. Season the mushroom mixture with salt and pepper.
25. 25. Remove the mushrooms and shallots from the pan.
26. 26. Set the mushrooms aside to keep them warm.
27. 27. Deglaze the pan with broth to lift the browned bits.
28. 28. Pour the cream into the pan.
29. 29. Simmer the sauce until it has reduced by half.
30. 30. Season the sauce with salt and pepper to taste.
31. 31. Remove the steaks from the aluminum foil.
32. 32. Pour the released meat juices into the sauce.
33. 33. Stir the meat juices thoroughly into the sauce.
34. 34. Warm the plates beforehand.
35. 35. Place the steaks on the warmed plates.
36. 36. Pour the mushroom sauce over the steaks.
37. 37. Serve the mashed potatoes, roasted onions, and mushrooms with shallots alongside.
38. 38. Garnish the dish with fresh parsley.
39. 39. Serve the meal immediately.

Nutrition per serving

• kcal: 1029
• Protein: 64 g · Fett/Fat: 70 g · Carbs: 37 g