Meat and potatoes – every red-blooded, American man’s favorite combination, right? Well, this meal was meant for the hubs Father’s Day dinner…we and our lazy butts never got around to going to the store. So, better late than never! He requested filet mignon, roasted shrimp cocktail and roasted garlic mash. The mushrooms are for me, however because the man doesn’t eat fungus! I’ve never had steak and sautéed mushrooms so now is good a time as any.
Verdict: Yum! Great sides, great steak…and we didn’t spend even one third of what it would have cost at a steak house! I love that 🙂 Thanks for reading, enjoy!
Roasted Garlic Mash Ingredients – adapted from Food Network
- 1 head garlic
- Olive oil
- 2 pounds red potatoes, washed well and quartered
- Salt and freshly ground black pepper
- 5 tablespoons butter
- 3/4 cup heavy cream
Preheat oven to 425 degrees F.
Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
Taste and season with salt and pepper. Serve immediately.
Sautéed Crimini Mushrooms –
- 8 ounces crimini mushrooms (aka baby Portobello) cleaned and sliced
- 2 TBSP unsalted butter
- 2 TBSP olive oil
- 1 clove garlic, minced
- 1 small shallot, minced
- 4 TBSP dry red wine
- fresh cracked pepper and kosher salt to taste