Steak with Creamy Spicy Mushroom Sauce & Parmesan Hasselback Baby Potatoes
Juicy pan-seared steak served with a rich, spicy mushroom cream sauce and crispy Parmesan-coated Hasselback baby potatoes—an elegant yet comforting dinner.
Equipment
Ingredients
Steak
ribeye steak (room_temperature)
2 piece
neutral oil
1 tbsp
butter
1 tbsp
garlic (lightly_crushed)
2 clove
thyme
1 sprig
rosemary
1 sprig
salt
1 tsp
black pepper (freshly_cracked)
1 tsp
Creamy Spicy Mushroom Sauce
mushrooms (sliced)
200 g
shallot (finely_diced)
1 piece
butter
1 tbsp
Dijon mustard
1 tsp
paprika
1 tsp
chili flakes
0.5 tsp
garlic powder
1 tsp
thyme
0.5 tsp
salt
0.5 tsp
black pepper (freshly_cracked)
0.5 tsp
beef stock
100 ml
double cream
150 ml
parsley (chopped)
1 tbsp
Parmesan Hasselback Baby Potatoes
baby potatoes
500 g
olive oil
2 tbsp
butter (melted)
30 g
garlic (minced)
2 clove
Parmesan (finely_grated)
35 g
rosemary
1 tsp
thyme
1 tsp
salt
1 tsp
black pepper
0.5 tsp
parsley (chopped)
1 tbsp
Instructions
Prepare the steak
Season the steaks with salt and pepper and bring to room temperature.
Prepare the potatoes
Wash the baby potatoes and make thin slices without cutting all the way through.
Season the potatoes
Mix olive oil, melted butter, minced garlic, rosemary, thyme, salt and pepper, then coat the potatoes.
Cook the potatoes
Air fry the potatoes at 190°C for 20–25 minutes until crispy and golden.
Make garlic butter
Mix melted butter with minced garlic.
Finish the potatoes
Toss the hot potatoes in garlic butter, then sprinkle with Parmesan and parsley.
Prepare sauce vegetables
Slice the mushrooms and finely dice the shallot.
Cook the steak
Heat oil in a pan over high heat, add the steak and sear 3–4 minutes per side for medium-rare.
Butter baste the steak
Add butter, crushed garlic and herbs to the pan and baste the steak for 1 minute.
Rest the steak
Transfer the steak to a plate and rest 5 minutes; keep the juices for the sauce.
Sauté the mushrooms
Melt butter in the same pan, add mushrooms and shallot; cook until golden.
Add spices and mustard
Stir in Dijon mustard, paprika, chili flakes, garlic powder and thyme.
Add stock and steak juices
Pour in beef stock and reserved steak juices; simmer 2 minutes.
Finish the sauce
Reduce heat, stir in double cream and simmer gently until thickened; season to taste.
Plate and serve
Slice the rested steak, spoon over the mushroom sauce, serve with the Parmesan potatoes and garnish with parsley.
Original recipe
Storage
Reheat potatoes in an air fryer at 180 °C for 4 minutes to restore crispiness
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