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.

Air fry the potatoes

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

Finish the potatoes

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

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.

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.

Rest the steaks

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

Start the mushroom sauce

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

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.

Finish the sauce

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

Serve

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