Ready In:

About 45 minutes

Good For:


Grilled Beef with Garlic Mushroom Cream, Broccoli,
and Roasted Parmesan Potatoes

  • 1 lb flat iron or sirloin steak (enough for
    4 servings)

  • 1 lb mushrooms, quartered

  • 1 onion, sliced

  • 2 cloves garlic, minced

  • 2 tsp butter, divided

  • 2 crowns broccoli

  • 4 c baby potatoes, whole (or halved if
    they are larger)

  • 1 pint whipping cream

  • ¼ c grated Parmesan cheese

  • Drizzle of olive oil

  • Salt and Pepper to taste

  • ½ tsp garlic granules

  • Sprinkle of garlic granules

Step by Step Instructions

Step 1

Set oven to 395°.

Place baby potatoes into a bowl, drizzle with olive oil and sprinkle with salt, pepper, 1 tsp garlic granules, and Parmesan cheese. Pour the potatoes onto a parchment lined baking sheet and pop them into the oven for 30 minutes.

Step 2

Melt 1 tsp butter in a heavy skillet over medium high. Add the onions and sauté for 2 minutes, then add the mushrooms and garlic and sauté until everything is nicely browned, then reduce heat to keep warm.

While the mushrooms and onions are on the go, rub the steaks with a little olive oil, sprinkle with salt, pepper, and garlic granules, then massage the seasoning into the steaks.

Step 3

When the potatoes have been in the oven for 15 minutes, add 1 tsp butter to another heavy skillet over medium high heat and grill the steaks to your liking (I do mine for about 5 minutes per side for medium rare). Cooking time will vary depending on the thickness of your steaks.

Step 4

Next, fill a steamer pot with water and steam the broccoli to tender and bright green – try to time it to be ready at the same time as the potatoes.

Once the steaks and broccoli are underway add whipping cream, along with salt and pepper to taste, to the skillet with the mushrooms and onions and bring it to a hard boil. Keep it at a strong boil until the cream has reduced by about half, then reduce heat to very low to keep it warm and prevent separation.

Step 5

When everything is done serve roasted potatoes and broccoli side by side on each of 4 plates. Serve a steak on top of the potatoes and broccoli, then ladle a generous amount of mushroom cream over each steak. Now pour a lovely glass of Cabernet Sauvignon, sit down, and enjoy the velvety, delicious flavors of this outstanding dinner!

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