Scotch Fillet Steak with Creamy Mushroom Sauce Hasselback Potatoes & Buttered Beans

Prepare Potatoes:

Preheat oven to 220°C. Using a sharp knife, make slices in potatoes about 2-3 mm apart, leaving ¹⁄₂ cm of flesh and skin intact on the bottom of each potato - see tip. On a lined baking tray, drizzle potatoes with olive oil and sprinkle with salt and pepper. Roast, about 25 minutes or until golden and cooked through.

Prepare Ingredients:

Meanwhile, boil kettle. Peel and mince the garlic. Thinly slice the mushrooms. Trim and discard the ends of the green beans. Pat steak dry with paper towel, season both sides with salt and pepper. Heat a pot of salted water to boil for step 5.

Garlic Mushroom Sauce:

Melt ¹⁄₂ the butter in a medium frypan (or pot) over medium-high heat. Add garlic and mushrooms, stirring for 4 minutes or until tender. Add beef stock concentrate and 250 mL boiling water then gradually stir in the flour, simmering for 5 minutes until reaching desired consistency. To finish, stir in cream.

Cook Steak:

Heat olive oil in a large nonstick frypan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before turning over. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from frypan and allow to rest.

Cook Beans:

In the meantime, carefully add the green beans to the pot of boiling water. Cook 3-4 minutes, or until bright green and just tender. Thoroughly drain and place in a bowl. Add remaining butter, season with salt and pepper and stir to combine.

You Plate It:

Slice steak and serve alongside beans and potatoes, topping with that delicious garlic mushroom sauce. Enjoy!