Categories: Meals
Ingredients
- 1 head garlic, cut crosswise
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 2 lbs. Yukon Gold potatoes, chopped into 1-inch pieces
- Water, for boiling
- 2 tbsp butter
- 1 large yellow onion
- 8 oz. cremini mushrooms
- Salt and pepper, to taste
- 1/2 cup milk
- 1/4 cup cream
- 3 tbsp butter
- 2 1/2 lbs. sirloin steak, cut into 4 large pieces
- 8 slices mozzarella
Directions
-
Preheat oven to 300.
-
Position garlic on foil. Pour 1 tbsp olive oil to the inner sides where the garlic was cut, then wrap foil around garlic.
-
Place in oven and bake for 30 minutes. Remove from oven and squeeze out garlic from head. Transfer to a bowl or mortar. Add salt and pepper, then mash together. Set aside.
-
In a pot, add potatoes. Pour enough water on top to cover potatoes. Bring to a boil. Once boiling, reduce heat to medium. Simmer for about 20 to 25 minutes or until potatoes become tender.
-
Melt butter on a non-stick pan over medium-low heat. Add onions and saute for about 15 minutes until a bit tender. Toss in mushrooms and saute, adjusting heat to medium. Season with salt and pepper. Cook for 10 minutes more. Set aside and keep warm.
-
Drain potatoes, then mash using an electric mixer on low speed. While mashing, gradually pour in milk, cream, butter and mashed garlic with olive oil. Keep blending until everything is cream-like and smooth. Remove from mixer and place a over on top of bowl. Set aside and keep warm.
-
Evenly coat steak pieces with remaining 1 tbsp olive oil on all sides. Heat grill, then place meat on grill. Cook for 4 minutes. Flip and add mozzarella slices on top. Cook for another 4 minutes for medium rare. Add additional minutes for increased doneness.
-
Transfer steaks to serving plates then top with onion/mushroom mixture. Place mashed potatoes on the side. Serve.