Categories: Meals
Ingredients
- 1 Russet Potato
- 2 Green Onions
- 8 oz. Cremini Mushrooms
- 2 Sirloin Steaks
- 5 fl. oz. Canned Evaporated Whole Milk
- 1 oz. Grated Parmesan Cheese
- 11/2 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.
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Peel and cut potato into 1" dice. Bring a medium pot with potato and enough lightly salted cold water to cover to a boil. Reduce to a simmer and cook until tender, 18-20 minutes. While potato cooks, trim and thinly slice green onions on an angle, keeping white and green portions separate. Quarter mushrooms. Pat steaks dry, and season both sides with a pinch of 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 prepared 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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Drain potato in a colander and return to pot with half the evaporated milk (reserve remaining for sauce), Parmesan, and half the green portions of green onions (reserve remaining for garnish). Mash, adding remaining evaporated milk 1 Tbsp. at a time until desired consistency is reached, reserving at least 2 Tbsp. for sauce. No additional evaporated milk may be needed. Season with ¼ tsp. salt. Set aside and keep warm.
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Return pan used to cook steaks to medium-high heat. Add 1 tsp. olive oil, mushrooms, and ¼ tsp. salt to hot pan. Stir 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 mushrooms on a plate. Spoon sauce onto plate and set steak on sauce. Serve Parmesan mashed potatoes next to steak and garnish mash and mushrooms with remaining green portions of green onions.