New York steak with mushrooms in wine sauce and mashed potatoes with mustard

Ingredients:

• 2 tsp dried oregano
• 0.5 tsp red pepper flakes
• 1 large dried bay leaf
• 4 boneless New York steaks, about 2.5 cm thick.
• 700 g potatoes, peeled and cut into 1 cm pieces.
• 6 tablespoons unsalted butter
• 1 tbsp. grainy mustard
• 3/4 cup chicken broth
• 3 tablespoons of vegetable oil
• 350 g white or brown champignons, cut into 4 pieces
• 1 cup red wine
• Sprigs of fresh oregano, for serving

Preparation:

1. Combine dried oregano, red pepper flakes, bay leaf, and 1 teaspoon of salt in a coffee grinder or spice grinder and grind until finely ground. Rub the spice mixture evenly over both sides of the steaks. Marinate at room temperature for 15 minutes.
2. Meanwhile, place the potatoes in a heavy-bottomed saucepan with enough cold water to cover by 1/2 inch (1 cm). Generously salt the water, bring to a boil, and simmer, covered, until the potatoes are tender, about 10 minutes. Drain, return the potatoes to the pan, add 3 tablespoons of butter, and mash with a fork or potato masher. Add the mustard and 1/4 cup of chicken broth and mash. Season with salt to taste.
3. Heat a large skillet over medium heat. Once hot, add 2 tablespoons of vegetable oil. Cook the steaks until crispy, about 4 minutes. Flip and cook, adding the remaining 1 tablespoon of oil if needed, until the steaks are browned on the other side, about 3 minutes more for medium-rare. Remove from the skillet and let the steaks rest.
4. Add the mushrooms to the pan and cook until golden brown, about 3 minutes. Add the red wine and the remaining 1/2 cup chicken broth and simmer until reduced by half, about 5 minutes. Add the remaining 3 tablespoons butter and stir until the sauce is glossy and thick.
5. Transfer the steaks to a serving platter and the potatoes to a serving bowl. Pour the sauce over the steaks and sprinkle with fresh oregano. Serve with mashed potatoes.