Steak with Creamy Mushroom Sauce Hasselback Potatoes & Buttered Beans
- Prep time: 30 minutes
- Calories: 640
- 350 g of Scotch Fillet Steak (Thick-Cut)
- 140 g of Green Beans
- 2 of Garlic Clove
- 220 g of Mushrooms
- 1 Tbsp of Beef Stock Concentrate
- 1⁄2 Cup of Thickened Cream
- 450 g of Gourmet Potatoes
- 2 Tbsp of Butter (pantry)
- 1 Tbsp of Plain Flour
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 skin intact on the bottom of each potato. 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: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 half 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 250mL water then gradually add 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 slightly 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!