Serves 2
Ingredients:
2 Hereford Prime Eye Fillet Steaks
4 Small Potatoes
5 White Mushrooms
1 Shallot
150ml Cream
Garlic
Rosemary
Olive oil
Method:
To make the hasselback potatoes use a cake tester, skewer or temp probe and pierce the potato lengthways in the middle, use a sharp knife and make thin cuts (knife will stop when it hits the item you have used to pierce the potato). Cover with olive oil, salt and rosemary and bake in the oven or airfryer at 180 degrees for approx 30 mins or until cooked and crispy on the top.
Slice your mushroom, shallot and garlic.
When the potatoes are about 15-20 minutes away from being done, cook your steak via your preferred method and set aside to rest.
After your steak is done, pop your mushroom, shallot, garlic, cream in a frying pan and cook until the sauce browns and thickens.
Plate everything up and season with salt & pepper.