Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce Very Easy
Elevate your dinner table with this exquisite yet surprisingly simple recipe: Roasted Garlic Stuffed Steak with Garlic Mashers and Balsamic Cream Sauce. Perfectly seared, juicy steaks are infused with the subtle sweetness of roasted garlic, while creamy Yukon Gold mashed potatoes are enhanced with buttery garlic flavors for the ultimate sidekick. To top it all off, a rich balsamic cream sauce—made with sautéed shallots, beef broth, and tangy balsamic vinegar—adds a velvety finish to every bite. Ready in under an hour, this restaurant-quality meal is ideal for date nights or special occasions. Garnished with fresh thyme for a touch of elegance, this dish is as flavorful as it is easy to prepare. Indulge in the perfect marriage of savory, creamy, and tangy flavors with this garlic-lover’s dream recipe!
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Recipe Information
Ingredients
- 1 Garlic bulb
- 3 tablespoons Olive oil
- 2 Beef steaks (e.g., fillets or ribeye, about 1 inch thick)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 medium Yukon Gold potatoes
- 4 tablespoons Butter
- 0.5 cup Heavy cream
- 0.25 cup Balsamic vinegar
- 0.5 cup Beef broth
- 1 medium Shallots
- 2 sprigs Fresh thyme (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap tightly in foil. Roast for 30-35 minutes or until cloves are soft and golden.
While garlic is roasting, peel and cube the potatoes. Boil them in salted water for 15-20 minutes, or until fork-tender.
Once the garlic is roasted, squeeze the softened cloves out of their skins and set aside.
Using a sharp knife, slice a pocket into the side of each steak. Stuff a few roasted garlic cloves into each pocket, pressing gently to seal.
Season the outside of the steaks with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side to create a golden crust, then transfer the skillet to the oven to finish cooking to your preferred doneness (approximately 5-7 minutes for medium). Let steaks rest for 5 minutes before serving.
While the steaks are cooking, drain the potatoes and mash them with butter, 2-3 roasted garlic cloves, and heavy cream until smooth. Adjust seasoning with salt and pepper to taste.
For the sauce, finely dice the shallot. Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Sauté the shallot until soft, about 2 minutes.
Add balsamic vinegar and beef broth to the saucepan. Let simmer for 5-7 minutes, stirring occasionally, until the mixture reduces and thickens slightly. Remove from heat.
Plate the garlic mashed potatoes, place the steak on top, and drizzle with balsamic cream sauce. Garnish with fresh thyme if desired and serve immediately.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.7 g | 289% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 3396 mg | 148% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 18.9 g | ||
| Protein | 152.7 g | 305% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 462 mg | 36% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 5486 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
