Pan-Seared Steak with Mashed Potatoes

Name: Pan-Seared Steak with Mashed Potatoes
Yield: Serves 1 serving
Cuisine: American
Ingredients: 1 steak; 2 cloves garlic; 4 mushrooms; 2 shallots; 1 little butter; 1 pinch salt; 1 little olive oil; 2-3 tablespoons heavy cream (30-50 ml); 1/2 potato; 1 pinch black pepper; 1 pinch white pepper; 1 pinch mustard seeds

Angel🐒 @cook_16009214

🇦🇹

I've always loved enjoying delicious steak, and making it myself is not only tasty but also healthy!

Angel🐒 @cook_16009214

🇦🇹

I've always loved enjoying delicious steak, and making it myself is not only tasty but also healthy!

Saved

Ingredients

Serves 1 serving

1steak
2 clovesgarlic
4mushrooms
2shallots
1little butter
1 pinchsalt
1little olive oil
2-3 tablespoonsheavy cream (30-50 ml)
1/2potato
1 pinchblack pepper
1 pinchwhite pepper
1 pinchmustard seeds

Saved

Steps

1

Prepare a heat-resistant plastic bag, place a few cloves of garlic and a little butter inside, then add the steak and vacuum seal the bag (you can use the water displacement method).
2

Place the bag in a pot of water and maintain the water temperature at around 131°F (55°C). Adjust to 127°F (53°C) for rarer or 136°F (58°C) for more well-done steak.
3

Prepare a steamer, peel and cut the potato into pieces, and steam until soft (cut into smaller pieces for quicker cooking). Once a chopstick can easily pierce through, add a little butter, white pepper, salt, and heavy cream, then mash using a food processor (or use a spoon or plastic gloves).
4

After cooking the steak for an hour, remove it from the bag and pat dry with paper towels.
5

Heat a skillet with olive oil until it smokes, then add the steak along with a little butter and the previously used garlic.
6

Sear the steak until the surface is slightly charred and crispy (about 30-40 seconds), then remove and let it rest.
7

Dice 4 mushrooms and 2 shallots (not too small for texture), and add them to the skillet used for the steak (do not discard the oil), absorbing the steak's juices and aroma.
8

After sautéing, add a little flour and mix well, then add some water (or broth). Reduce by half, then add heavy cream, black pepper, and a pinch of mustard seeds. Simmer on low heat until the sauce coats the back of a spoon, then turn off the heat and serve (stir to prevent burning).