Pan-fried flank steak with mashed potatoes whipped with brown butter, fried mushrooms and red wine sauce.
Here is my recipe for flank steak with mashed potatoes, mushrooms and red wine sauce – a dish with real depth of flavour that is also straightforward and manageable to make.
It is perfect as a main course for New Year’s Eve or whenever you want to treat your guests to something special without spending the whole evening in the kitchen. Both the red wine sauce and the mashed potatoes can be made well in advance, which makes the dish ideal for entertaining.
The mashed potatoes turn out silky smooth with a nutty, caramelised flavour from the brown butter, and the flank steak – well, it stays full of flavour and juice when it is seared hard and fast and then left to rest undisturbed.
The mushrooms soak up all the flavour left in the pan from the meat, and with a good red wine sauce and a few quick-pickled beech mushrooms on top, it tastes just like a restaurant dish, made at home.
In the photo and the video I used a piece of Wagyu flank steak, and it really is something special. Tender, juicy and full of flavour, it simply melts in the mouth. But you can easily use another type of flank steak – or whichever cut of meat you like best.
A small tip: when cooking the meat, pay attention to its thickness. A flank steak usually varies a little in thickness – so once it is cooked, you get medium rare at one end and medium at the other. Perfect when you are cooking for several people, as there is something for every taste. But take care not to overcook it, especially if your piece is on the thinner side – that would be a shame.
Flank steak with brown butter mashed potatoes and mushrooms
Ingredients
Red wine sauce
- 50 g butter
- 1 shallot, finely chopped
- 300 ml red wine
- 300 ml chicken stock
- Salt and freshly ground black pepper
- Cornflour + a little cold water
Mashed potatoes
- 1 kg floury (baking) potatoes
- 140 g butter
- Milk – preferably whole milk
- Salt
In addition
- 1 kg flank steak
- 300 g mushrooms, sliced
- Clarified butter
- Pickled mushrooms, optional – click here for the recipe
- Chopped parsley
Method
Preparation
- Take the meat out of the fridge well in advance, ideally half an hour before cooking.Trim away any sinew. Heat a frying pan over high heat.
- The sauce can happily be made the day before and simply reheated before serving.
Red wine sauce
- Melt the butter in a saucepan and sweat the shallot in it until soft and translucent – season with freshly ground black pepper.
- Pour in the red wine and let it reduce by half over high heat.
- Add the stock and let it reduce by half again, then strain the sauce through a fine-mesh sieve.
- Return the sauce to the hob over medium heat and thicken it with a little cornflour stirred into a little cold water. Add only a little at a time – the sauce should be glossy and lightly coating, not thick. Then leave it over the lowest heat until serving, and taste, adding more freshly ground black pepper or a little sugar if you feel it lacks sweetness. Salt should not be needed.
Mashed potatoes
- Peel the potatoes and cut them into cubes. Rinse them in plenty of cold water to remove some of the starch, then boil them in unsalted water until tender.
- Meanwhile, melt the butter over medium heat. Let it foam up well, then turn the heat down slightly. Keep cooking, stirring as you go, until the butter turns nut-brown.Keep it warm until it is to be mixed into the potatoes.
- Pass the potatoes through a potato ricer (or mash them thoroughly) and whisk in the brown butter, a little at a time, with a balloon whisk.
- Adjust the consistency with milk – it should be soft and creamy – and season to taste with salt.Keep it warm.
Flank steak and mushrooms
- Heat a frying pan over high heat. Melt a generous knob of clarified butter in it and let it foam up well.
- Sear the meat for about 3 minutes on each side, still over high heat, so it develops a good crust. Turn the heat down and give the meat 1 more minute on each side.
- Set the meat aside on a chopping board and let it rest for 8-10 minutes before slicing it – across the grain. Sprinkle with flaky sea salt.
- While the meat rests, fry the mushrooms in the same pan until golden. Let them soak up the flavours from the meat as they cook, until they have released their liquid and it has cooked off. Season with a little salt and freshly ground black pepper.
Serving
- Spoon a generous mound of mashed potatoes into a circle on each plate. Lay a few slices of meat on top and scatter the mushrooms over them.
- Finish with a little sauce and the pickled mushrooms, if using, and sprinkle with a little parsley.
Nutrition
Premium
Virkelig velsmagende ret
Hej Henning
Hvor er det dejligt at høre – tusind tak for din positive feedback:)
Warm wishes, Dianna
Vanvittig lækkert. Tog oksemørbrad i stedet. Retten sad lige i skabet 🙂
Hej Louise
Hvor gør det mig bare mega glad at høre – tusind tak fordi du giver dig tid til at skrive 🙂
Rigtig godt nytår:)
Warm wishes, Dianna
Har du en ide til andet tilbehør end svampe? Det er ikke alle i selskabet, som er så vilde med disse.
Hej Nico
Lynstget broccolini eller små tynde gulerødder vil også være super lækre dertil.
Warm wishes, Dianna
Kan man bruge ribeye?
Hej Helle
Ja absolut da:)
Stegetiden afhænger af tykkelse osv – så følg evt min opskrift på ribeye eller hvad der står på pakken:)
Warm wishes, Dianna
Kan man skifte flanksteak ud med oksemørbrad?
Tak for alle dine lækre opskrifter
Jeg lavede saucen om formiddagen og den skilte fuldstændig, da vi skulle varme den til aften. Har du mon oplevet det eller har gode tips til at undgå dette?
Hej Helle
Tusind tak for de søde ord:)
Mht saucen, det har jeg aldrig prøvet med den type sauce, så hvad søren der er sket kan jeg simpelthen ikke svare på.
Mit bedste bud er for høj varme, altså at den har kogt og derved skilt smørret fra væsken?
Lavere varme og pisk undervejs – og skulle det ske en anden gang, kan man tit redde en skilt sauce ved at piske en isterning i den 🙂
Warm wishes, Dianna
Testet af inden nytår og hold nu kæft det er godt!!!
Vil du blot tilberede kartoffelpure og saucen tidligere på dagen og så varme det op inden servering? Og hvad med svampene? Kan man gøre det samme med dem?
Hej Gitte
Ja det kan du sagtens gøre, alle 3 ting.
Saucen lunes i en kasserolle, puréen over vandbad, og svampene kan du evt sætte i ovnen og lune – eller på en pande, hvad du synes er nemmest 🙂
Warm wishes, Dianna