Rib Eye with Sherry Creamed Mushrooms and Roasted Fingerlings

• 4 1“ thick rib eye steaks

• Salt and pepper

• 1 T avocado oil

• 2 lb small new potatoes, such as fingerlings, washed and halved if large

• 2 T olive oil

• 1⁄2 t kosher salt

• 1⁄4 t black pepper

• 8 oz mushrooms (cremini or white), trimmed and sliced 1⁄4” thick

• 2 T unsalted butter

• 2 cloves garlic, pressed or minced

• 2 T sherry or red wine

• 1⁄2 c heavy cream

• 1 t fresh thyme leaves

• 1 t fresh rosemary leaves, finely minced

• 1 t kosher salt, divided

• 1⁄2 t pepper

• Chopped parsley, for garnish

Preheat oven to 400 degrees. Toss potatoes on a large sheet pan with olive oil and salt and pepper. Roast 20 minutes, until tender and beginning to brown. Remove from the oven but keep warm. Keep oven on.

Heat a large skillet over medium heat and add butter. When butter foams, add mushrooms to the pan. Cook, stirring occasionally, until mushrooms are tender and beginning to brown. Stir in garlic and a pinch of salt and cook for one minute. Add sherry and cook for another minute. Stir in heavy cream, thyme and rosemary and simmer over medium-low heat until thickened, about 3-4 minutes. Add pepper and taste for seasoning, adding more salt if needed. If it seems dry, add a little more cream.

Heat a cast iron pan (or other oven safe pan) over medium-high heat. Season steak on both sides with salt and pepper. Add oil to the skillet and when hot, add steak. Sear on first side, about 2-3 minutes. Turn the steak and place the pan in the oven. Roast steak 4-5 minutes, until internal temperature registers 125 degrees for medium rare, longer depending on doneness desired. Remove steak from the oven and let rest, tented with foil, for 5 minutes.

Serve by lining a serving platter or plate with potatoes, place steak on top, then top steak with mushroom sauce. Garnish with a little chopped parsley.