Directions

Potatoes:

1. Fill 3QT Sauté Pan with diced potatoes and water. Season heavily with salt and bring to a boil.
2. Cook potatoes until fork-tender, around 12-14 minutes. 
3. Strain the water and lightly mash the potatoes, using a hand mixer or potato masher. Add 2 tablespoons of butter and heavy cream or milk and continue to mix until desired texture. Keep warm and set aside.  

Mushrooms and Asparagus:

1. In the 8” Fry Pan, heat 1 tablespoon of canola oil over medium heat, then add the sliced mushrooms and season with salt. Cook until browned, stirring occasionally, around eight to ten minutes. Remove mushrooms from pan.
2. Add an additional tablespoon of oil to the Fry Pan along with minced garlic, red chili flakes, dried oregano, and onion powder. Cook for 30 seconds, then add asparagus pieces, cooking until tender (around four to six minutes), stirring occasionally.
3. Mix the mushrooms back in and gently toss. Set aside. 

Steaks:

1. In the 10” Fry Pan, heat 1 tablespoon of canola oil over high heat.
2. Generously season both steaks with salt and pepper, then add to the pan to sear. Cook one side of the steak for two to four minutes, depending on thickness. Flip the steaks and cook for an additional one to two minutes.
3. Lower the heat to medium and add rosemary, garlic cloves, and 4 tablespoons of butter. Push steaks to the top of the pan and baste them with the butter for an additional one to two minutes.
4. Remove the steaks and let them rest on a wire rack until time to serve.

Gravy:

1. Over medium heat, strain leftover butter and juices from the steak into 2QT Sauce Pan, removing the solids. Add all-purpose flour. Cook for four minutes until slightly changed in color, stirring occasionally. Add in beef stock and reduce to a thick gravy-like consistency, then season with salt and pepper. 

2. To serve, plate steaks with veggies and smashed potatoes, topping potatoes with gravy.