French Comfort Dinner: Pan-seared Steak with Mushroom Pan Sauce, Mashed Potatoes, and Carrots

Ingredients

• 1.5 lb ribeye or sirloin steak (about 1-inch thick), cut into 4 portions
• 1 tbsp kosher salt
• 2 tsp black pepper
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter, divided
• 8 oz cremini mushrooms, sliced
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 lb Yukon Gold potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 3/4 cup milk (or more as needed)
• 1 tsp kosher salt (for potatoes)
• 1/2 tsp black pepper (for potatoes)
• 1 lb carrots, peeled and cut into 1/2-inch coins
• 2 tbsp unsalted butter (for carrots)
• 1 tbsp chopped fresh parsley (optional, for serving)

Instructions

1. Preheat oven to 375°F for holding finished components if needed.
2. Pat the steak portions very dry with paper towels. Season both sides with salt and black pepper.
3. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Sear steaks until deeply browned, about 3–5 minutes per side (time varies by thickness). Transfer to a plate and tent loosely.
4. Reduce heat to medium. In the same skillet, add 1 tbsp butter. Add mushrooms and cook until browned and their liquid cooks off, about 6–8 minutes. Add shallot and cook 1–2 minutes until softened. Add garlic and cook 30 seconds.
5. Stir in tomato paste and cook 1 minute, scraping up browned bits. Pour in beef broth, then stir in Dijon mustard and Worcestershire sauce. Simmer until slightly reduced, about 3–5 minutes.
6. Reduce heat to low and stir in heavy cream. Simmer gently 2–3 minutes until the sauce coats the back of a spoon. Taste and adjust seasoning with a little more salt and pepper if needed.
7. Meanwhile, place potatoes in a large pot and cover with water. Salt the water lightly. Bring to a boil and cook until very tender, about 15–20 minutes. Drain well.
8. Warm milk in a small saucepan or microwave. Mash potatoes with butter, then gradually mix in warm milk until creamy. Season with salt and pepper to taste.
9. Boil or steam carrots until tender-crisp, about 8–12 minutes. Drain and toss with 2 tbsp butter, then season lightly with salt and pepper.
10. Return steaks to the skillet for 1 minute to re-warm, or place in a 375°F oven for 5–7 minutes if you need to hold them.
11. To serve: spoon mashed potatoes onto plates, add carrots, then slice or top with steak. Spoon mushroom pan sauce over the steak. Garnish with parsley if using.