Peppered Steak with Creamy Mushroom Sauce and Rosemary Potatoes

Preheat oven to 200°C fan-forced. Chop potatoes into 2cm cubes and place on a baking tray lined with baking paper. Pick rosemary leaves from their stems and roughly chop. Add ¾ of the rosemary and 20ml (1 tablespoon) oil to potatoes and mix well. Season with salt and pepper and bake for 25 minutes or until golden brown.

Preheat frypan over medium-high heat. Thinly slice mushrooms and crush garlic.

Pat beef dry with paper towel. Sprinkle with sea salt and 1 teaspoon black pepper, and drizzle with 2 teaspoons oil. Add steaks to hot frypan and cook for 3–4 minutes each side for medium-rare or until cooked to your liking. Remove from pan, cover loosely with foil and set aside to rest while you make the sauce. Return pan to heat without wiping out.

Add remaining oil to frypan. Add mushroom and garlic and cook, stirring occasionally, for 2–3 minutes or until golden brown. Add 60ml (¼ cup) water, mustard and sour cream and stir to combine. Simmer for 3–4 minutes or until sauce is thickened slightly. Season to taste and keep warm.

Add baby spinach leaves, remaining rosemary and any resting juices from steaks to pan and stir until spinach is wilted.

Slice steak and serve with rosemary potatoes and mushroom sauce.