Steak with Creamy Spicy Mushroom Sauce & Parmesan Hasselback Baby Potatoes Ingredients Steak 2 steaks sirloin or fillet, around 200–250g each 1 tbsp neutral oil 1 tbsp butter 2 garlic cloves, lightly crushed 2 sprigs thyme and rosemary Salt Freshly cracked black pepper Season generously with salt and black pepper. Heat a heavy frying pan over high heat and add the oil. Once very hot, add the steaks. For steaks around 2–2.5 cm thick: Rare: approximately 2 minutes per side Medium-rare: approximately 2½–3 minutes per side Medium: approximately 3–4 minutes per side During the final minute, add the butter, crushed garlic and thyme. Tilt the pan and repeatedly spoon the foaming butter over the steaks. Remove the steaks and rest for 5–10 minutes. Keep all the juices from the resting steak,they go into the mushroom sauce. Creamy Spicy Mushroom Sauce 200 g mushrooms, sliced 1 small shallot, finely diced 1 tbsp butter 1–2 tsp dijon mustard (i used yellow, its what i had) 1 tsp paprika ½ tsp chilli flakes, or to taste 1 tsp garlic powder ½–1 tsp dried or fresh thyme Salt, to taste Freshly cracked black pepper 100 ml beef stock The juices released from the rested steak 150 ml double cream 1–2 tbsp fresh parsley, chopped Parmesan Hasselback Baby Potatoes 500 g baby potatoes 2 tbsp olive oil 30 g butter, melted 2 garlic cloves, minced 30–40 g grated Parmesan 1 tsp rosemary or thyme Salt Black pepper 1 tbsp fresh parsley, chopped Method: Make thin Hasselback cuts in the baby potatoes, coat with the oil, butter, garlic and seasoning, then air fry at 190°C for 20–25 minutes, checking and brushing halfway through. Once tender and crispy, toss in butter, garlic , Parmesan and parsley. - @on_todays_bake