Categories: Meals
Ingredients
- 1 Russet Potato
- 5 fl. oz. Canned Evaporated Whole Milk
- 11/2 oz. Grated Parmesan Cheese
- 2 Green Onions
- 10 oz. Cremini Mushrooms
- 2 Top Blade Steaks
- 2 fl. oz. Marsala Wine
- 2 tsp. Beef Demi-Glace
Directions
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Preheat oven to 375 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Place a colander in the sink.
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Peel and cut potato into 1" dice. Bring a medium pot with potatoes and enough lightly salted cold water to cover to a boil. Reduce to a simmer and cook until tender, 18-20 minutes. Drain in colander and return to pot with half the evaporated milk, Parmesan cheese, and half the green portions of green onions. Mash, adding remaining evaporated milk 1 Tbsp. at a time until desired consistency is reached, reserving at least 2 Tbsp. for sauce. No additional may be needed. Season with ½ tsp. salt. While potatoes simmer, prepare ingredients.
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Quarter mushrooms. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
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Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned, 2-3 minutes per side. Transfer to baking sheet and roast until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes. Transfer steaks to cutting board and cover loosely with foil. Reserve pan; no need to wipe clean.
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Return pan used to cook steaks to medium-high heat. Add mushrooms and ¼ tsp. salt. Cook, stirring occasionally, until mushrooms begin to caramelize, 5-8 minutes.
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Add white portions of green onions and Marsala wine to pan and cook until liquid is reduced by half, 1-2 minutes. Add beef demi-glace, remaining evaporated milk, any accumulated juices from resting steaks, and ½ cup water to pan and simmer until sauce has thickened to consistency of a light gravy, 2-4 minutes.
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Use a slotted spoon to separate mushrooms from sauce in pan and place on plate. Spoon sauce onto plate and set steak on sauce. Serve Parmesan mashed potatoes next to steak and garnish mash with remaining green portions of green onions.