Creamy Pesto Steak with Potatoes

August 24, 2026 Chique Home

I’m convinced steak gets even better when there’s a creamy sauce involved, especially one with plenty of pesto running through it.

Add golden baby potatoes, green beans, and mushrooms and you’ve got the sort of dinner where every bit on the plate actually earns its place.

I’d happily order this for dinner somewhere, which is usually my test for whether a recipe is worth repeating at home.

The sauce started this whole thing.

I wanted something creamy for the steak, but not the usual heavy peppercorn situation, so pesto made its way into the pan and honestly, that was the right call.

It’s garlicky, herby, a little salty, and brilliant spooned over slices of steak while they’re still warm.

The potatoes stay simple, just golden and buttery enough to catch whatever sauce lands near them, and the green beans and mushrooms make the plate feel like an actual dinner rather than steak with decorative vegetables.

I like serving the steak sliced so the sauce can get into all those cut edges instead of just sitting on top.

Nothing here needs dressing up too much.

Just good steak, properly cooked potatoes, vegetables with a bit of bite, and enough creamy pesto sauce to drag everything through before the plate is cleared.

Page Contents

Why You’ll Love This Recipe

The steak gets a proper sear while staying juicy and pink through the middle.
Baby potatoes roast until golden outside and soft inside.
Green beans and mushrooms cook together, so the vegetable side stays simple.
The creamy pesto sauce takes a few minutes and works beautifully with both the beef and potatoes.
Parmesan adds extra savoury flavour without covering the entire plate in cheese.
Everything can be timed so it reaches the table hot at roughly the same moment.

Ingredients

This serves 4.

For the steak

2 large sirloin steaks, about 250g each
1 tablespoon olive oil
1 teaspoon sea salt
½ teaspoon freshly cracked black pepper
½ teaspoon garlic powder
1 tablespoon butter

For the roast potatoes

700g baby potatoes
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper

For the green beans and mushrooms

300g fresh green beans, trimmed
250g small chestnut or cremini mushrooms
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, finely minced
½ teaspoon salt
¼ teaspoon black pepper

For the creamy pesto sauce

3 tablespoons basil pesto
120ml double cream
60ml beef stock
1 small garlic clove, finely minced
1 teaspoon Dijon mustard
1 tablespoon butter
Black pepper, to taste

To finish

25g Parmesan, shaved or finely grated
1 tablespoon finely chopped fresh parsley

How to Make Creamy Pesto Steak with Potatoes and Green Beans

1. Get the potatoes roasting

The potatoes need the longest cooking time, so they go first.

I like leaving the smaller baby potatoes whole and halving any larger ones.

That gives you a mixture of crisp cut sides and soft, wrinkled skins.

Heat the oven to 220°C fan.
Wash and dry the baby potatoes thoroughly.
Halve the larger potatoes and leave the smallest whole.
Add them to a roasting tray.
Drizzle with the olive oil.
Add the garlic powder, thyme, salt and black pepper.
Toss well until every potato is coated.
Spread them out in a single layer.
Roast for 35 to 40 minutes, turning once halfway through.

They should be golden and lightly crisp around the edges.

If they’re tender but still pale, give them another five minutes.

Potatoes are allowed to stay in the oven until they actually look good.

2. Prepare the steak

Take the steaks out of the fridge about 20 minutes before cooking if you have time.

That helps them cook a little more evenly.

Pat the steak dry with kitchen paper.
Rub both sides with olive oil.
Season with salt, cracked black pepper and garlic powder.

Keep them whole for cooking.

The slicing happens after they’ve rested.

3. Cook the green beans and mushrooms

The mushrooms should be browned rather than pale and watery, so give them a little space in the pan.

Heat the olive oil in a large frying pan over medium-high heat.
Add the mushrooms, leaving smaller ones whole and halving larger mushrooms.
Cook for 4 to 5 minutes, stirring only occasionally.
Add the green beans.
Cook for another 4 minutes.
Add the butter and minced garlic.
Season with salt and black pepper.
Toss everything together for another 1 to 2 minutes.

The beans should stay bright green and tender with a slight bite.

The mushrooms should have glossy browned surfaces and soft centres.

Set the vegetables aside somewhere warm.

4. Sear the steak

Use a heavy frying pan or cast-iron skillet if you have one.

Get it hot before the steak goes anywhere near it.

Place the pan over medium-high to high heat.
Add the steaks.
Cook for 3 to 4 minutes without moving them.
Flip and cook for another 3 minutes.
Add the butter during the final minute.
Tilt the pan slightly and spoon the melted butter over the steaks.

The exact cooking time depends on the thickness of your steaks.

For the juicy pink centre here, I aim for medium-rare to medium.

Once cooked:

Transfer the steaks to a plate.
Leave them to rest for 7 to 10 minutes.

Do not slice them immediately.

You spent all that time keeping the inside juicy.

Give those juices a chance to stay inside the steak.

5. Make the creamy pesto sauce

There’s no need to wash the steak pan.

Those browned bits sitting at the bottom are doing useful work.

Turn the heat down to medium-low.

Add the tablespoon of butter.
Add the minced garlic.
Cook for around 20 seconds.
Pour in the beef stock.
Scrape the bottom of the pan gently.
Add the double cream.
Stir in the pesto and Dijon mustard.
Add a few grinds of black pepper.
Simmer gently for 2 to 3 minutes.

The sauce should become smooth and lightly thickened.

It needs to be creamy, but still loose enough to spoon.

If it gets too thick, add another splash of stock.

Taste before adding any salt.

Pesto can already be quite salty, especially once Parmesan gets involved.

6. Slice the steak

Once the steak has rested, slice it across the grain.

Keep the slices fairly thick.

Thin slices cool quickly and lose some of that juicy texture.

You should have a browned crust around the outside and a warm rosy centre.

If a little juice runs onto the board, pour it into the pesto sauce.

That flavour belongs on the plate, not in the sink.

7. Put everything together

Now for the satisfying bit.

Arrange the sliced steak on one side of each plate.
Add the golden roast potatoes.
Spoon the green beans and browned mushrooms alongside.
Drizzle the creamy pesto sauce over the sliced steak.
Let a little sauce run onto the potatoes.
Scatter Parmesan shavings over the vegetables and steak.
Finish with chopped parsley and a little extra cracked black pepper.

I wouldn’t completely smother the steak in sauce.

Leave some of that dark crust showing.

You want both textures in every bite.

Tips for the Best Result

Let the mushrooms brown

Mushrooms release water when they cook.

If you stir them constantly, they tend to steam.

Give them a few quiet minutes against the hot pan and they’ll develop much better colour.

Dry the steak properly

Moisture on the surface gets in the way of browning.

A quick pat with kitchen paper makes a surprisingly big difference.

Don’t boil the pesto sauce

Keep it at a gentle simmer.

Hard boiling can make cream sauces split, and it also dulls that fresh basil flavour.

Roast the potatoes until properly golden

Thirty-five minutes is a guide, not a legally binding agreement.

Different potatoes and ovens behave differently.

If they need longer, let them have longer.

Rest the steak

Yes, I’m mentioning it twice.

It matters that much.

What to Serve With It

This is already a complete dinner, so I rarely add another side.

If you’re feeding a bigger crowd, something crisp and fresh is the way to go.

A simple green salad with lemon dressing would work.

Rocket with shaved Parmesan would also fit nicely.

And if you have bread on the table, nobody is going to object when there’s creamy pesto sauce left on the plate.

Frequently Asked Questions

What steak is best for this recipe?

Sirloin works really well because it has plenty of flavour without being excessively fatty.

Ribeye would be richer, while rump is a good cheaper option.

Can I use store-bought pesto?

Absolutely.

Use one you genuinely like because its flavour is very noticeable in the sauce.

Fresh refrigerated pesto usually tastes better than shelf-stable versions.

Can I use regular potatoes instead of baby potatoes?

Yes.

Cut them into medium chunks so they roast at roughly the same speed.

Can I cook the green beans in the oven?

You can.

Add them to the potato tray for the final 10 to 12 minutes of roasting.

I prefer cooking them with the mushrooms because they pick up more flavour that way.

How do I know when my steak is medium-rare?

A thermometer is the easiest way to be certain.

Aim for around 54 to 57°C after resting for medium-rare.

For medium, aim closer to 60 to 63°C.

Can I make the pesto sauce without cream?

You can use crème fraîche for a slightly tangier sauce.

A splash of milk alone will be much thinner and won’t give quite the same finish.

Can I use frozen green beans?

Fresh beans are better here because they keep their shape and colour.

Frozen will work, but they tend to release more moisture into the mushrooms.

Storage and Reheating

Store leftovers in airtight containers in the fridge for up to 3 days.

If possible, keep the steak and sauce separate.

That makes reheating much easier.

Warm the potatoes in the oven or air fryer so they regain some of their crispness.

The beans and mushrooms can be warmed quickly in a frying pan.

For the steak, use low heat and stop as soon as it is warmed through.

You don’t want to turn yesterday’s rosy steak into today’s grey leather.

Warm the pesto sauce separately over low heat and add a splash of stock if it has thickened.

Conclusion

I’m very happy with a dinner where steak, potatoes and green beans are allowed to remain recognisable.

They don’t need reinventing.

The mushrooms add something earthy, the potatoes give you those golden buttery bites, and the pesto sauce brings enough garlic, basil and creaminess to make the steak feel a little more indulgent.

Then Parmesan melts ever so slightly wherever it lands on the warm vegetables.

That’s the forkful I’m usually aiming for.

A bit of steak, one mushroom, half a potato and enough pesto sauce to make the whole arrangement worth chasing around the plate.