If you want to impress your friend with a tender, perfectly cooked steak then look no further. This way of cooking steak never disappoints. And scale up your meal with a delicious, cream mushroom sauce and some crispy Hasselback potatoes
Ingredients:
Steak:
2 x pieces of steak of you choice (we used rump steak)
2 garlic cloves, peeled
1 rosemary sprig
salt
pepper
olive oil
butter
Mushroom Sauce:
4 - 6 big brown mushrooms
1 onion, thinly sliced
1 tsp or garlic, crushed
500 ml cream
handful of parsley
2 tbsp parmesan
1/3 block of bluecheese
Hasselback Potatoes:
4 - 6 potatoes
olive oil
grated parmesan cheese
Directions:
Steak:
Take out your steak about 1 - 2 hours before cooking out of the fridge to get it to room temperature.
Season you steak just before it goes into the pan.
Rub some olive oil on both sides of the steak and season with salt and freshly ground black pepper.
Heat up your pan to a high heat.
Add some butter to the pan (and some olive oil so that the butter does not burn).
Make sure your pan is nice and hot before putting in your steak.
When you put the steak into the pan, put it in away from you.
Add the rosemary and garlic.
The time of the steak in the pan will depend on how you like your steak cooked. For a medium-rare steak, turn it once and use a sense of touch to feel wether it is done (Guide in notes below).
While the steak is in the pan keep an eye on the garlic to prevent it from burning. Turn the garlic if needed and if the garlic has color on both sides remove the garlic as well as the rosemary from the pan.
Turn your steak and let it cook some more (use the guide that I mentioned to cook it according to your preference).
When you feel your steak is ready take it out of the pan.
It is important to let your steak rest for a few minutes before cutting it to keep it nice and juice!
Mushroom Sauce:
Slice mushroom in thin slices. Use the big brown mushrooms. The bigger, the better.
Take a pot and heat the olive oil in the pot. Saute the onions for about 10 minutes or until they are soft and start to brown.
Now add garlic and another tablespoon of olive oil. It is important to keep stirring so that the garlic does not burn because then it will become bitter.
Add the mushrooms and keep stirring. Wait until the moisture comes out of the mushrooms and then add salt, pepper and a big tablespoon of butter.
Stir and add a heaped tablespoon of flour.
Now add 500ml cream and keep on stirring. Reduce the heat to medium.
Add a handful of freshly chopped parsley, 2 tablespoons of parmesan and 1/3 of a block of blue cheese.
Keep stirring until the cheese melts. Reduce heat to low heat and let the sauce simmer a few minutes for the flavor to infuse.
Potatoes:
Take your washed potatoes and cut it with a sharp knife into thin slices into the potato but do not cut all the way through.
Arrange the potatoes in an airfryer or on a baking tray if you are using the oven.
Fill a ramikin with some olive oil. Take a brush and brush the potatoes with olive oil.
Pull the potatoes slices for the olive oil to go in between the cuts.
Salt generously with salt and some grated parmesan cheese.
Now put it in the airfryer for about 30 minutes on 200 degrees Celcius.
When the first 30 minutes are done, open your airfryer and brush the potatoes again with some olive oil and continue cooking for another 25 – 30 minutes or until it is cooked through.
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