Hasselback Potato Fresh Mushroom Steak Sauce Recipe

Total time
1 hour 20 min
Time to prepare food
45 mins
Preparation / cooking time
35 mins
Portions
4
Difficulty level
Easy

Ingredients
Potatoes, raw

400 g
Garlic

3 pod (s)
Olive oil

7 cc
Parmesan cheese

4 tablespoon (s), grated

Sun-dried tomatoes, oil-free

5 pieces)
Onion

1 medium (s)
Mushrooms

500 g, various (blond, Paris, oyster mushrooms, etc.)

Thyme

6 strand (s)
Wheat flour

1 cc
Broth, vegetables, prepared

200 ml
Cream, 12% fat

100 ml
Nutmeg

1 quantity of your choice
Rosemary

4 strand (s)
Beef steak, raw

600 g, 4 pieces of 150g each

Salt

1 quantity of your choice
Pepper

1 quantity of your choice

Instructions
Preheat the oven to 220 ° C. Wash the potatoes, put them unpeeled on a skewer baguette, make an incision and turn the baguette so as to notch the potato all around, without slicing it.
Squeeze 2 cloves of garlic and mix them with 3 tsp of oil, salt and pepper to obtain a marinade. Coat the potatoes with it and sprinkle with Parmesan. Brown in the oven for 30 to 35 minutes.
Pour boiling water over the sundried tomatoes, let soak for about 10 minutes, then cut into strips. Chop the onion and the rest of the garlic. Cut the mushrooms in halves or quarters, depending on their size. Chop the thyme and set aside a few leaves. Heat 3 tsp of oil in a pan and fry the mushrooms first, then add the onion, garlic, sun-dried tomatoes and thyme for a few moments and adjust the seasoning.
Add the flour and cook briefly, then the vegetable broth and cream, bring to a boil and simmer for 7 minutes over medium heat, without a lid. Sprinkle with salt, pepper and nutmeg.
Heat the rest of the oil in another pan, add the rosemary, fry the steak for about 3 minutes on both sides and sprinkle with salt and pepper. Serve the meat with the potatoes and mushroom sauce, garnish with the remaining thyme leaves and a sprig of rosemary.