Tuesday, October 8, 2019
The ingredient of Steak Dianne With Hasselback Potato
- 4 about 170g each sebago potatoes peeled
- 21 2 tablespoons olive oil
- 150g button mushrooms thinly sliced
- 1 4 cup loosely packed chopped fresh continental parsley
- salt freshly ground black pepper
- 4 about 140g each beef rump centre steaks
- 2 garlic cloves crushed
- 25g butter
- 80ml 1 3 cup worcestershire sauce
- 80ml 1 3 cup thickened cream
The Instruction of steak dianne with hasselback potato
- preheat oven to 240u00b0c cut potatoes crossways at 2mm intervals dont cut all the way through place on a baking tray and brush with 2 teaspoons of oil bake for 25 minutes or until golden
- meanwhile combine the mushrooms half the parsley and 2 tablespoons of the oil in a bowl taste and season with salt and pepper
- place steaks between plastic wrap use a meat mallet to pound until 5mm thick spread each side with crushed garlic
- 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
- drizzle steaks with sauce and sprinkle with remaining parsley serve steaks with potatoes and mushrooms
Nutritions of Steak Dianne With Hasselback Potato
calories: 549 7 caloriescalories: 31 grams fat
calories: 12 grams saturated fat
calories: 28 grams carbohydrates
calories: n a
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calories: 39 grams protein
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