Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 4 (about 170g each) sebago potatoes, peeled

  3. 21/2 tbs olive oil

  4. 150g button mushrooms, thinly sliced

  5. 1/4 cup loosely packed chopped fresh continental parsley

  6. Salt & freshly ground black pepper

  7. 4 (about 140g each) beef rump centre steaks

  8. 2 garlic cloves, crushed

  9. 25g butter

  10. 80ml (1/3 cup) Worcestershire sauce

  11. 80ml (1/3 cup) thickened cream

Instructions Jump to Ingredients ↑

  1. Preheat oven to 240°C. Cut potatoes crossways at 2mm intervals (don't cut all the way through). Place on a baking tray and brush with 2 tsp of oil. Bake for 25 minutes or until golden.

  2. Meanwhile, combine the mushrooms, half the parsley and 2 tbs of the oil in a bowl. Taste and season with salt and pepper.

  3. Place steaks between plastic wrap. Use a meat mallet to pound until 5mm thick. Spread each side with crushed garlic.

  4. Melt butter in a frying pan over medium-high heat. Add steaks and Worcestershire sauce and cook for 2 minutes each side or to your liking. Transfer to a plate and cover with foil. Add cream to the pan and boil for 2-3 minutes or until it thickens.

  5. Drizzle steaks with sauce and sprinkle with remaining parsley.


Send feedback