Plate up classic bistro flavour with this quick and delicious steak night dinner. Served alongside potatoes tossed with garlic butter and pan-fried mushroom, it begs to be enjoyed with a glass of good red wine.
Halve potatoes, or quarter, if large. Place in a saucepan of cold, salted water and bring to the boil. Cook for 10–12 minutes or until potatoes are tender. Drain. While potatoes are cooking, continue with step 2.
Quarter mushrooms. Crush garlic.
Heat a frypan over medium-high heat. Season beef with salt and rub each with 1 teaspoon oil. Add beef to frypan and cook for 3 minutes on each side. Remove from pan, cover with aluminium foil and set aside to rest.
Return frypan to medium-high heat and add remaining oil. Add mushroom and cook for 4–5 minutes or until caramelised and tender. Season with salt and pepper.
Add butter and garlic to the saucepan used for the potatoes and cook, stirring, over medium-low heat for 30 seconds or until butter is melted and fragrant. Return potatoes to pan and cook for a further 1–2 minutes or until well coated. Set aside and cover with a lid to keep warm.
Once rested, slice beef and divide between plates. Divide potato and mushroom between plates and drizzle with any remaining garlic butter.