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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 minPorcje: 2Nutri-Score C€€€
od @on_todays_bake64 importyugotowano 0 razy
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Składniki

2 osoby
  • sirloin steak (around 2–2.5 cm thick)Mięso450 g
  • neutral oilSpiżarnia15 ml
  • butter (for the steak)Nabiał15 g
  • garlic (lightly crushed)Warzywa i owoce2 kawałki
  • thyme (sprigs)Warzywa i owoce2 kawałki
  • rosemary (sprigs)Warzywa i owoce2 kawałki
  • saltPrzyprawy5 g
  • black pepper (freshly cracked)Przyprawy2 g
  • mushrooms (sliced)Warzywa i owoce200 g
  • shallot (small, finely diced)Warzywa i owoce1 kawałek
  • butter (for the sauce)Nabiał15 g
  • dijon mustardSpiżarnia10 g
  • paprikaPrzyprawy3 g
  • chilli flakes (or to taste)Przyprawy2 g
  • garlic powderPrzyprawy3 g
  • thyme (dried or fresh)Warzywa i owoce1 g
  • beef stockSpiżarnia100 ml
  • double creamNabiał150 ml
  • parsley (fresh, chopped)Warzywa i owoce15 g
  • baby potatoesWarzywa i owoce500 g
  • olive oilSpiżarnia30 ml
  • butter (melted, for the potatoes)Nabiał30 g
  • garlic (minced)Warzywa i owoce2 kawałki
  • parmesan (grated)Nabiał35 g
  • rosemary (or thyme)Warzywa i owoce1 g
  • salt (for the potatoes)Przyprawy3 g
  • black pepper (for the potatoes)Przyprawy1 g
  • parsley (fresh, chopped, for the potatoes)Warzywa i owoce5 g

na porcję

Wartości odżywcze

1103kcal

Węglowodany
48 g
Białko
65 g
Tłuszcz
73 g
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Przybory

  • Frytkownica beztłuszczowa
  • Patelnia
  • Miska
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Air fry the potatoes

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

  3. Finish the potatoes

    • Toss the potatoes in butter, garlic, Parmesan and parsley.
    Krok 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.
    Krok 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.
    Krok 5

  6. Rest the steaks

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

  7. Start the mushroom sauce

    • In the same pan, melt the butter and soften the shallot.
    • Add the mushrooms and cook until golden.
    Krok 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.
    Krok 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.
    Krok 9

  10. Serve

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