Steaks 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 ½ cm of skin intact on the bottom of each potato. (Tip: We use chopsticks or wooden spoons on either side of the potato when slicing, they act as a stop to prevent slicing all the way through!). On a lined baking tray, drizzle potatoes with olive oil and sprinkle over salt and pepper. Roast, about 25 minutes or until golden and cooked through.

Prepare Ingredients:

Wash the fresh produce. Boil kettle. Peel and mince the garlic. Thinly slice the mushrooms. Trim and discard the ends of the green beans. Pat dry steak with paper towel; season both sides with salt and pepper. Heat a pot of salted water to boil.

Garlic Mushroom Sauce:

Melt half the butter in a medium pan (or pot) over medium-high heat. Add garlic and mushrooms, stirring, for 4 minutes or until tender. Stir in beef stock concentrate and 250mL water and simmer for 5 minutes. Gradually stir in gravy flour to reach desired thickness. To finish, stir in cream.

Cook Steak:

Heat olive oil in a pan over medium-high heat. When oil is shimmering, add steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes (or to your preferred doneness). Remove from pan and allow to rest. (TIP: we supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness).

Cook Beans:

In the meantime, carefully add the green beans to the pot of boiling water. Cook 3 to 4 minutes, or until bright green and slightly tender (or until cooked to your liking). Thoroughly drain then add to a bowl. Add remaining butter, season with salt and pepper and stir to combine.

You Plate It:

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