Steak and Mustard Cream Potatoes
Elevate your dinner table with this indulgent and flavorful Steak and Mustard Cream Potatoes recipe, a gourmet yet approachable option for date night or any special occasion. Perfectly seared steaks, whether ribeye, sirloin, or filet mignon, are cooked to juicy perfection and paired with tender Yukon Gold potatoes smothered in a luscious mustard cream sauce—a delectable combination of Dijon and whole-grain mustard blended with rich heavy cream. The dish is finished with fresh parsley for a touch of brightness, making each bite irresistibly satisfying. With just 15 minutes of prep and straightforward techniques like basting steaks with garlic-infused butter, this recipe strikes the perfect balance between luxury and ease. Impress your guests (or treat yourself) with this elegant, restaurant-quality meal at home!
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Recipe Information
Ingredients
- 2 pieces steak (ribeye, sirloin, or filet mignon)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces garlic cloves, crushed
- 1.5 pounds small potatoes (Yukon Gold or similar), quartered
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons fresh parsley, chopped
Instructions
Season the steaks generously on both sides with salt and black pepper. Let them sit at room temperature while you prepare the potatoes.
Bring a pot of salted water to a boil and add the quartered potatoes. Boil for 15-20 minutes, or until fork-tender. Drain and set aside.
While the potatoes cook, heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan.
Once the butter is melted and the skillet is hot, add the steaks. Cook for 3-4 minutes on each side for medium-rare, or adjust the timing to your desired doneness.
As the steaks cook, add the crushed garlic cloves to the pan and baste the steaks with the melted butter using a spoon.
Remove the steaks from the skillet and let them rest on a plate, tented with foil, for 5-10 minutes.
In the same pot used to boil the potatoes, melt the remaining 1 tablespoon of butter over medium heat. Add the heavy cream, Dijon mustard, and whole-grain mustard, stirring to combine.
Add the drained potatoes to the creamy mustard sauce and mix until well-coated. Season with additional salt and black pepper to taste.
Plate the rested steak alongside the mustard cream potatoes. Garnish with freshly chopped parsley for a bright, herbaceous finish.
Serve immediately and enjoy your Steak and Mustard Cream Potatoes!
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.3 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2004 mg | 43% | |
*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.
