Pan-Seared Denver Steak with Bourguignon-Style Red Wine Mushroom Sauce

Steps

1. Step 1

   Pat the steaks dry and season all over with the kosher salt and black pepper. Leave them out on a plate at room temperature while you start the potatoes; this takes the chill off and helps them brown.

   30 min, hands-off

   • 2 lb Denver steaks (about 1 1/4 inches thick)
   • 2 tsp kosher salt
   • 1 tsp black pepper
2. Step 2

   Put the potatoes in a large pot, cover with cold water by an inch, and add the tablespoon of salt. Bring to a boil, then simmer until a knife slides into a chunk with no resistance, 15 to 18 minutes. Drain well and return to the hot pot for a minute to steam dry.

   25 min

   • 2 lb Yukon Gold potatoes
   • 1 tbsp kosher salt
3. Step 3

   Mash the potatoes with the 4 tablespoons butter, then stir in the warm milk a little at a time until creamy. Fold in the chives and season with salt. Cover and keep warm off the heat.

   5 min

   • 3/4 cup whole milk
   • 4 tbsp unsalted butter
   • 3 tbsp chives
   • salt
4. Step 4

   Heat a 12-inch cast iron skillet over medium-high until it just begins to smoke, about 4 minutes. Add the oil, then lay in the steaks. Sear without moving for 3 to 4 minutes, until a deep brown crust forms, flip and sear 3 to 4 minutes more, until an instant-read thermometer reads 130°F for medium-rare. Move to a cutting board and let rest.

   12 min

   • 2 lb Denver steaks (about 1 1/4 inches thick)
   • 1 tbsp neutral oil, such as grapeseed or canola
5. Step 5

   Pour off all but about 1 tablespoon of fat from the skillet and lower the heat to medium. Add the bacon and cook, stirring, until the pieces are browned and crisp at the edges, 4 to 5 minutes. Scoop the bacon onto a plate, leaving the fat behind.

   5 min

   • 4 oz thick-cut bacon
6. Step 6

   Add the pearl onions and mushrooms to the skillet in a single layer. Cook, stirring only occasionally, until they are well browned, 6 to 8 minutes. Stir in the garlic and tomato paste and cook 1 minute more, until the paste darkens.

   9 min

   • 6 oz frozen pearl onions
   • 8 oz cremini mushrooms
   • 2 cloves garlic
   • 1 tbsp tomato paste
7. Step 7

   Pour in the red wine and scrape up the browned bits from the bottom of the pan with a wooden spoon. Let it bubble until reduced by about half, 3 to 4 minutes. Add the beef broth, thyme sprigs and the cooked bacon, and simmer until the sauce coats the back of a spoon, 6 to 8 minutes.

   11 min

   • 4 oz thick-cut bacon
   • 1 cup dry red wine, such as Pinot Noir or Burgundy
   • 1 cup beef broth
   • 4 sprigs fresh thyme
8. Step 8

   Take the skillet off the heat and fish out the thyme sprigs. Add the cold butter a cube at a time, swirling the pan until each melts in and the sauce turns glossy. Pour in any juices from the resting steaks and season with salt and pepper.

   3 min

   • 3 tbsp cold unsalted butter
   • salt and pepper
9. Step 9

   Slice the steaks against the grain into 1/2-inch strips. Spoon the mashed potatoes onto plates, lay the steak over them and ladle the mushroom sauce on top.

   5 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026