Steak tenderloin with mushroom sauce!

I love Food & Wine magazine and when I saw this steak recipe I had to try it.  However, I wasn’t sure about the mushroom sauce that is included in the recipe.  My kids are not great fans of mushroom and so I tried to hide them in a creamy sauce.  Dinner today is steak tenderloin with garlicky mashed potatoes, mushroom sauce and strawberry salad.

Steak recipe is here and mushroom sauce recipe is here.  The only change I made to sauce recipe is doubling the chicken stock.  The rest I followed exactly and it is a delicious sauce.  I used whole milk but 2% would work too.  I wanted a well done steak so I put it in the oven for 9 minutes.  7-8 minutes is perfect!


Garlicky mashed potatoes:


  • Russet potatoes – 3
  • Unsalted butter – 3 tbsp
  • Whole milk – 1/2 cup
  • Garlic cloves – 2 peeled and smashed with a flat knife
  • Salt
  • Pepper


  1. Peel and quarter potatoes
  2. Boil water and add a big pinch of salt; add the potatoes and cook for about 15-20 minutes
  3. Drain and return to pot
  4. Melt butter in a sauce pan over low heat and add garlic
  5. Mash the potatoes with garlic butter and milk
  6. Adjust salt and pepper