Tender Beef Steak with Creamy Pepper Sauce and Mashed Potatoes

Name: Tender Beef Steak with Creamy Pepper Sauce and Mashed Potatoes
Total time: 45 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Beef tenderloin — 132 g; Potatoes — 156 g; Butter — 25 g; Garlic — 4 g; Fresh thyme — 2 g; Milk 2.5% — 42 ml; Cream 10% — 48 ml; Pepper mix — 1 g; Beef stock cubes — 0.1 pcs; Salt — 2 g; Sunflower oil — 5 ml

A hearty dinner featuring a perfectly cooked ribeye steak, velvety mashed potatoes, and a rich, pepper-infused cream sauce. Let the steak rest after cooking to let the juices redistribute.

Time: 45 min
Serving: 678 kcal
Ingredients: ≈ $6.37
Protein: 35 g

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Tender Beef Steak with Creamy Pepper Sauce and Mashed Potatoes

Ingredients

1 Beef tenderloinpack 500 g ≈ $20.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 132 g
2 Potatoes≈ $2.19 per kg 156 g
3 Butterpack 180 g ≈ $1.58 25 g
4 Garlic≈ $10.00 per kg 4 g
5 Fresh thymepack 20 g ≈ $2.50Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 2 g
6 Milk 2.5%pack 930 ml ≈ $0.88 42 ml
7 Cream 10%pack 500 ml ≈ $2.40 48 ml
8 Pepper mix 1 g
9 Beef stock cubes to taste
10 Salt 2 g
11 Sunflower oil 5 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Peel, chop, and boil the potatoes² in salted water for 18–20 minutes until tender.
Drain the water, mash the potatoes² with hot milk⁶ and 15 g of butter³ until smooth.
Pat the steak dry, season with salt, and let it sit at room temperature for 10 minutes.
Heat sunflower oil in a heavy skillet and sear the steak 3–4 minutes per side for medium doneness.
Add 10 g of butter³, minced garlic⁴, and thyme, basting the steak with the fragrant butter for 1 minute.
Transfer the steak to a plate and let it rest for 5 minutes.
Deglaze the skillet with cream⁷, add a crumbled beef¹ bouillon cube and a mix of ground peppers, simmering for 3–4 minutes until slightly thickened.
Serve the steak with mashed potatoes² and pepper sauce.

Tips

Why it works: Salt the steak 10 minutes before frying so the salt absorbs evenly and doesn't stay on the surface. If you don't pat it dry, the steak will be slippery and won't brown.
Substitutions: Instead of a bouillon cube, use 0.15 g of dry beef seasoning or 1.5 g of onion powder. Use 0.6 g of dried oregano instead of thyme, but halve the peppers.
Common mistakes: If the steak is pink or red inside, it's undercooked. Check the cut: for medium, the center should be warm, not cold.
Storing and reheating: The mash keeps for 3 days, the steak for 2. Reheat the mash in a water bath for 3 minutes and the steak in the oven at 180 °C for 10 minutes, wrapped in foil.
Serve with: Serve with a green salad of spinach and olive oil to lighten the richness of the meat and sauce.

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Nutrition

Per serving and share of 2000 kcal

Calories	678 kcal	34%
Protein	35 g	47%
Fat	45 g	64%
Carbs	32 g	12%
Per 100 g	159 kcal

Cost

≈ $6.37per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is beef tenderloin.

You will need

Stove

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