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Steak with Creamy Spicy Mushroom Sauce & Parmesan Hasselback Baby Potatoes
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Steak with Creamy Spicy Mushroom Sauce & Parmesan Hasselback Baby Potatoes

55 minPara 2Nutri-Score C€€€
de @on_todays_bake64 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • sirloin steak (around 2–2.5 cm thick)Carne450 g
  • neutral oilDespensa15 ml
  • butter (for the steak)Lácteos15 g
  • garlic (lightly crushed)Frutas y verduras2 piezas
  • thyme (sprigs)Frutas y verduras2 piezas
  • rosemary (sprigs)Frutas y verduras2 piezas
  • saltEspecias5 g
  • black pepper (freshly cracked)Especias2 g
  • mushrooms (sliced)Frutas y verduras200 g
  • shallot (small, finely diced)Frutas y verduras1 pieza
  • butter (for the sauce)Lácteos15 g
  • dijon mustardDespensa10 g
  • paprikaEspecias3 g
  • chilli flakes (or to taste)Especias2 g
  • garlic powderEspecias3 g
  • thyme (dried or fresh)Frutas y verduras1 g
  • beef stockDespensa100 ml
  • double creamLácteos150 ml
  • parsley (fresh, chopped)Frutas y verduras15 g
  • baby potatoesFrutas y verduras500 g
  • olive oilDespensa30 ml
  • butter (melted, for the potatoes)Lácteos30 g
  • garlic (minced)Frutas y verduras2 piezas
  • parmesan (grated)Lácteos35 g
  • rosemary (or thyme)Frutas y verduras1 g
  • salt (for the potatoes)Especias3 g
  • black pepper (for the potatoes)Especias1 g
  • parsley (fresh, chopped, for the potatoes)Frutas y verduras5 g

por ración

Nutrición

1103kcal

Carbohidratos
48 g
Proteínas
65 g
Grasas
73 g
Adaptar utensilios

lo que usará

Utensilios

  • Freidora de aire
  • Sartén
  • Bol
  • Pincel de cocina

paso a paso

Preparación

  1. Prepare the hasselback baby potatoes

    • Make thin hasselback cuts in the baby potatoes.
    • Coat with the olive oil, melted butter, garlic, rosemary, salt and black pepper.
    Paso 1

  2. Air fry the potatoes

    • Air fry at 190 °C, checking and brushing halfway through.
    • Cook until tender and crispy.
    Paso 2

  3. Finish the potatoes

    • Toss the potatoes in butter, garlic, Parmesan and parsley.
    Paso 3

  4. Season and sear the steaks

    • Season the steaks generously with salt and black pepper.
    • Heat a heavy frying pan over high heat and add the oil.
    • Once very hot, add the steaks and sear about 2½–3 minutes per side for medium-rare.
    Paso 4

  5. Baste the steaks

    • During the final minute, add the butter, crushed garlic, thyme and rosemary.
    • Tilt the pan and repeatedly spoon the foaming butter over the steaks.
    Paso 5

  6. Rest the steaks

    • Remove the steaks and rest, keeping all the juices for the sauce.
    Paso 6

  7. Start the mushroom sauce

    • In the same pan, melt the butter and soften the shallot.
    • Add the mushrooms and cook until golden.
    Paso 7

  8. Build the sauce

    • Stir in the dijon mustard, paprika, chilli flakes, garlic powder and thyme.
    • Pour in the beef stock and the resting steak juices, then simmer.
    Paso 8

  9. Finish the sauce

    • Stir in the double cream and simmer until thickened.
    • Season with salt and black pepper, then stir in the parsley.
    Paso 9

  10. Serve

    • Slice the rested steaks and serve with the mushroom sauce and the Parmesan hasselback potatoes.
    Paso 10
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