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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 minServes 2Nutri-Score C€€€
from @on_todays_bake64 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • sirloin steak (around 2–2.5 cm thick)Meat450 g
  • neutral oilPantry15 ml
  • butter (for the steak)Dairy15 g
  • garlic (lightly crushed)Produce2 pieces
  • thyme (sprigs)Produce2 pieces
  • rosemary (sprigs)Produce2 pieces
  • saltSpices5 g
  • black pepper (freshly cracked)Spices2 g
  • mushrooms (sliced)Produce200 g
  • shallot (small, finely diced)Produce1 piece
  • butter (for the sauce)Dairy15 g
  • dijon mustardPantry10 g
  • paprikaSpices3 g
  • chilli flakes (or to taste)Spices2 g
  • garlic powderSpices3 g
  • thyme (dried or fresh)Produce1 g
  • beef stockPantry100 ml
  • double creamDairy150 ml
  • parsley (fresh, chopped)Produce15 g
  • baby potatoesProduce500 g
  • olive oilPantry30 ml
  • butter (melted, for the potatoes)Dairy30 g
  • garlic (minced)Produce2 pieces
  • parmesan (grated)Dairy35 g
  • rosemary (or thyme)Produce1 g
  • salt (for the potatoes)Spices3 g
  • black pepper (for the potatoes)Spices1 g
  • parsley (fresh, chopped, for the potatoes)Produce5 g

per serving

Nutrition

1,103kcal

Carbs
48 g
Proteins
65 g
Fat
73 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Frying pan
  • Mixing bowl
  • Pastry brush

step by step

Method

  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.
    Step 1

  2. Air fry the potatoes

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

  3. Finish the potatoes

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

  6. Rest the steaks

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

  7. Start the mushroom sauce

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

  10. Serve

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