Steak Diane with Creamed Mashed Potatoes

Ingredients

• 200g Raw NY strip steak
• 300g Raw red potatoes without skin
• 150g White button mushroom
• 15g Salted butter
• 30g Heavy cream

Method

1. 1**MASHED POTATOES:**
2. 2Wash the red potatoes thoroughly and cut into 2-inch cubes (no need to peel as the skin adds fiber and nutrients).
3. 3Place potatoes in a large pot and cover with cold salted water.
4. 4Bring to a rolling boil and cook for 12-15 minutes until a fork easily pierces the largest piece.
5. 5Drain potatoes in a colander, reserving about ½ cup of cooking water.
6. 6Return potatoes to the pot and mash with 10g of butter until roughly combined.
7. 7Add the heavy cream (30g) and mix until smooth and creamy. Add reserved cooking water if needed for consistency.
8. 8Season with salt and pepper to taste. Keep warm on low heat, stirring occasionally.
9. 9**STEAK DIANE:**
10. 10Remove the NY strip steak from any packaging and pat completely dry with paper towels (this ensures a proper sear).
11. 11Season both sides generously with salt and freshly ground black pepper about 5 minutes before cooking.
12. 12Heat a cast-iron or stainless steel skillet over high heat for 2-3 minutes until smoking hot.
13. 13Add 5g of butter to the hot pan and let it foam slightly.
14. 14Carefully place the steak in the pan and sear for 4-5 minutes without moving it (for a proper crust). You should hear an immediate sizzle.
15. 15Flip the steak and sear the other side for 3-4 minutes for medium-rare (internal temp 130-135°F).
16. 16Transfer the steak to a warm plate and rest for 3-4 minutes.
17. 17**MUSHROOM PAN SAUCE:**
18. 18While the steak rests, slice the white button mushrooms into ¼-inch thick slices.
19. 19Return the skillet to medium-high heat (keep the flavorful browned bits in the pan).
20. 20Add the sliced mushrooms and sauté for 4-5 minutes, stirring occasionally, until golden brown and any released liquid evaporates.
21. 21Season mushrooms with a pinch of salt and pepper.
22. 22Pour any accumulated juices from the rested steak back into the pan with the mushrooms.
23. 23Cook for 30 additional seconds, then spoon the mushrooms and sauce over the top of the steak.
24. 24**PLATING:**
25. 25Transfer mashed potatoes to a serving plate.
26. 26Place the rested steak alongside the potatoes.
27. 27Top steak with the sautéed mushroom sauce.
28. 28Serve immediately while hot.
29. 29**COOKING TIPS:**
30. 30- Do not move the steak while searing—let the Maillard reaction create a flavorful crust
31. 31- Use a meat thermometer for precise doneness: 125-130°F for medium-rare, 130-135°F for medium
32. 32- Rest the steak to allow juices to redistribute, keeping it tender and juicy
33. 33- The steak will continue cooking slightly while resting (carryover cooking)