Steaks with Creamy Mushroom Sauce Hasselback Potatoes & Buttered Beans
- Prep time: 25 minutes
- Calories: 640
- 350 Grams of Porterhouse Steak (Thick-Cut)
- 250 Grams of Green Beans
- 2 Garlic Clove
- 220 Grams of Mushrooms
- 1 30 Gram Pack of Concentrated Beef Stock
- 0.5 Cups of Whipping Cream
- 450 Grams of Baby Potatoes
- 2 Tablespoons of Butter (pantry)
- 1 Tablespoons of Gravy Flour
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 stems of the green beans. Dissolve concentrated beef stock in 250ml boiling water. Pat steak dry 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 stock and simmer for 5 minutes. Gradually stir in gravy flour to reach desired thickness. To finish, stir in cream.
Cook Steaks:Heat olive oil over medium-high heat. When oil is just smoking, add steak and cook until browned on outside and medium rare, about 3 minutes per side. Remove from pan and set aside to rest for 5 minutes.
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. Thoroughly drain then add to a bowl. Add remaining butter and stir to combine.
You Plate It:Slice steaks and serve alongside beans and potatoes, topping with mushroom sauce. Enjoy!