Creamy Steak and Mushroom Supper with Mashed Potatoes

Steps

1. 1

   Place the peeled and cubed potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

   Start 15-minute timer
2. 2

   Drain the potatoes and mash them with butter and milk until smooth and creamy. Season with salt to taste and set aside.

3. 3

   Season the steaks generously on both sides with Six Gun Grill seasoning and Robertsons Steak & Chops spice.

4. 4

   Heat oil in a heavy-based pan or skillet over high heat. Sear the steaks for 3-4 minutes per side, or until cooked to your preferred level of doneness. Remove from the pan and let rest.

   Start 3-minute timer
5. 5

   In the same pan used for the steak, add the chopped onions and sauté until translucent and slightly browned.

6. 6

   Add the sliced mushrooms to the pan with the onions. Sauté until the mushrooms have released their moisture and turned golden brown.

7. 7

   Pour in the heavy cream and stir to deglaze the pan, scraping up any browned bits from the steak.

8. 8

   Simmer the sauce for 3-5 minutes until it thickens to a coating consistency. Season with additional steak spice or black pepper if needed.

   Start 3-minute timer
9. 9

   Serve the rested steaks alongside the mashed potatoes, generously spooning the mushroom sauce over the meat.