Steak with Mushroom Cream Sauce

🥘 Ingredients

• beef stock concentrate
  1 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• button mushrooms
  6 oz
• carrots
  8 oz
• cooking oil
  1 tbsp
• garlic
  2 cloves
• olive oil
  2 tbsp
• potatoes
  10 oz
• ranch steak
  14 oz
• salt
  1 tsp
• scallions
  4 units
• sour cream
  2 oz

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust oven rack to the top position and preheat the oven to 425 degrees F. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Trim, peel, and cut the carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice the button mushrooms . Peel and mince the garlic . Trim and thinly slice the scallions , separating the whites from the greens.

   potatoes: 10 oz, carrots: 8 oz, button mushrooms: 6 oz, garlic: 2 cloves, scallions: 4 units
2. 

   2

   Toss the potatoes on one side of a baking sheet with a drizzle of olive oil ; season generously with salt and black pepper . Toss the carrots on the empty side with a drizzle of olive oil; season with salt and pepper. Roast on the top rack until golden brown and crispy ⏱️ 20-25 minutes .

   olive oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While the vegetables roast, heat a drizzle of olive oil and 1 tablespoon of butter in a large pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until golden brown and slightly crisp ⏱️ 5-7 minutes . Season with salt and pepper. Turn off the heat and transfer the mushrooms to a small bowl . Wipe out the pan.

   butter: 2 tbsp
4. 

   4

   Meanwhile, pat the ranch steak dry with paper towels; season generously all over with salt and pepper. Once the mushrooms are done, heat a drizzle of cooking oil in the same pan over medium-high heat. Add the steak and cook to desired doneness ⏱️ 4-7 minutes per side. Turn off the heat and transfer the steak to a cutting board to rest. Wipe out the pan.

   ranch steak: 14 oz, cooking oil: 1 tbsp
5. 

   5

   Heat a drizzle of olive oil and 1 tablespoon of butter in the same pan over medium-high heat. Add the garlic and scallion whites; cook until fragrant ⏱️ 30 seconds . Stir in the beef stock concentrate and ¼ cup water. Bring to a simmer, then stir in the mushrooms and any resting juices from the steak; cook until slightly thickened ⏱️ 1-2 minutes . Remove the pan from the heat. Stir in the sour cream until smooth. Season with salt and pepper.

   beef stock concentrate: 1 unit, sour cream: 2 oz
6. 

   6

   Slice the steak against the grain. Divide the steak, potatoes, and carrots between plates. Spoon the pan sauce over the steak. Garnish with the scallion greens and serve.