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Black round dinner plate with New York steak sliced into thin pieces with mushrooms and mashed potatoes next to a glass of rose wine with a black napkin.

New York Steak with Mushrooms

truffle mashed potatoes, steak sauce

STARS

Tonight’s special occasion: dinner. Grill a premium New York steak until excellently tender and serve it with two first-class sides. A touch of aromatic truffle oil elevates creamy mashed potatoes, and a blend of roasted oyster and cremini mushrooms lends a subtly nutty flavor to this sophisticated dish. Simply add homemade steak sauce to bring delicious continuity to your fine-dining experience.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Ingredients

Truffle Mashed Potatoes

  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 2 tablespoons cream cheese
  • 1/2 cup heavy cream 
  • 2 tablespoons unsalted butter 
  • 2 teaspoons truffle oil 
  • ¼ cup sour cream 

Mushrooms

    2

    • tablespoons olive oil
    • 3 cups cremini mushrooms, sliced 
    • 3 cups oyster mushrooms, sliced 
    • 1 tablespoon dry sherry 
    • 1 garlic clove, minced
    • 1 tablespoon fresh Italian parsley, chopped
    • 1 tablespoon fresh thyme, chopped

    Steak sauce 

    • 2 tablespoons butter
    • 1 shallot, chopped
    • 1 tablespoon ketchup
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon balsamic vinegar

    Steak

    • 4 6 to 8-ounce NY steaks
    • Salt and pepper to taste
    • ¼ cup minced chives
    Directions
    1
    In a large pot, cover the potatoes with cold water and bring to a simmer. Simmer until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the saucepan; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash using a potato masher. Quickly fold in the cream cheese, heavy cream, butter, truffle oil and sour cream and season to taste. 
    2
    Meanwhile, heat the olive oil for the mushrooms in a large saucepan over medium heat. Add the mushrooms, sherry, and garlic, and sauté until mushrooms are lightly browned, about 5 minutes. Reduce heat to low, stir in the parsley and thyme, and simmer until mushrooms are tender, about 5 to 7 minutes.
    3
    For the steak sauce, melt the butter over medium heat, add the shallots and sauté until softened; add the ketchup, Worcestershire sauce, and balsamic vinegar and bring to a simmer. Season to taste.
    4
    Preheat the oven to 375°F and heat a grill or large skillet to medium-high. 
    5
    Lightly brush the steak with oil, season with salt and pepper and grill for 2 to 3 minutes per side to sear. 
    6
    Transfer to a baking sheet and roast to desired doneness, 8 to 10 minutes (for medium-rare the internal temperature should be 135°F, for rare, 125°F). Rest for 5 minutes before serving. 
    7
    To serve, divide the mashed potatoes between plates. Top with steak, sautéed mushrooms and drizzle with steak sauce. Garnish with chives. 

    New York Steak with Mushrooms

    truffle mashed potatoes, steak sauce

    STARS

    Tonight’s special occasion: dinner. Grill a premium New York steak until excellently tender and serve it with two first-class sides. A touch of aromatic truffle oil elevates creamy mashed potatoes, and a blend of roasted oyster and cremini mushrooms lends a subtly nutty flavor to this sophisticated dish. Simply add homemade steak sauce to bring delicious continuity to your fine-dining experience.
    difficultyDifficulty Level
    IntermediateIntermediateIntermediate
    difficulty
    Total Time:  40 minutes
    Active Time:  30 minutes
    Servings:  4

    Ingredients

    Truffle Mashed Potatoes

    • 2 pounds Yukon Gold potatoes, peeled and quartered
    • 2 tablespoons cream cheese
    • 1/2 cup heavy cream 
    • 2 tablespoons unsalted butter 
    • 2 teaspoons truffle oil 
    • ¼ cup sour cream 

    Mushrooms

      2

      • tablespoons olive oil
      • 3 cups cremini mushrooms, sliced 
      • 3 cups oyster mushrooms, sliced 
      • 1 tablespoon dry sherry 
      • 1 garlic clove, minced
      • 1 tablespoon fresh Italian parsley, chopped
      • 1 tablespoon fresh thyme, chopped

      Steak sauce 

      • 2 tablespoons butter
      • 1 shallot, chopped
      • 1 tablespoon ketchup
      • 1 tablespoon Worcestershire sauce
      • 1 tablespoon balsamic vinegar

      Steak

      • 4 6 to 8-ounce NY steaks
      • Salt and pepper to taste
      • ¼ cup minced chives

      Directions

      1
      In a large pot, cover the potatoes with cold water and bring to a simmer. Simmer until soft but not mushy, about 16 to 20 minutes. Drain the cooked potatoes and return to the saucepan; place over a medium-low heat for 1 to 2 minutes to dry out the moisture, then mash using a potato masher. Quickly fold in the cream cheese, heavy cream, butter, truffle oil and sour cream and season to taste. 
      2
      Meanwhile, heat the olive oil for the mushrooms in a large saucepan over medium heat. Add the mushrooms, sherry, and garlic, and sauté until mushrooms are lightly browned, about 5 minutes. Reduce heat to low, stir in the parsley and thyme, and simmer until mushrooms are tender, about 5 to 7 minutes.
      3
      For the steak sauce, melt the butter over medium heat, add the shallots and sauté until softened; add the ketchup, Worcestershire sauce, and balsamic vinegar and bring to a simmer. Season to taste.
      4
      Preheat the oven to 375°F and heat a grill or large skillet to medium-high. 
      5
      Lightly brush the steak with oil, season with salt and pepper and grill for 2 to 3 minutes per side to sear. 
      6
      Transfer to a baking sheet and roast to desired doneness, 8 to 10 minutes (for medium-rare the internal temperature should be 135°F, for rare, 125°F). Rest for 5 minutes before serving. 
      7
      To serve, divide the mashed potatoes between plates. Top with steak, sautéed mushrooms and drizzle with steak sauce. Garnish with chives.