Succulence comes to the table with this classic flavour combo that feels about right for a romantic dinner or weeknight entertaining. While your veggies are getting golden in the oven, you're pan-frying indulgently rich porterhouse steaks and whipping up a velvety mushroom sauce. There is, quite simply, nothing more staisfying for the meat-lovers among us.
Preheat oven to 210°C fan-forced. Chop potato, carrot and pumpkin into 3cm pieces and place on a lined baking tray. Sprinkle with ½ the rosemary leaves, 2 teaspoons olive oil, salt and pepper and toss to combine. Roast for 25–30 minutes or until golden and cooked through. While vegetables are roasting, continue with step 2.
Peel and finely dice eschalot. Slice mushrooms. Peel and crush garlic. Dissolve stock cube in ¼ cup (60ml) boiling water.
When there is 10 minutes remaining on the roasted vegetables, remove steaks from packet and pat dry with paper towel. Season with ¼ teaspoon salt flakes and rub with 2 teaspoons olive oil. Heat frypan over medium-high heat. Cook steaks for 3 minutes each side for medium-rare or until cooked to your liking. Remove from pan, wrap in foil and set aside until ready to serve.
Return frypan to medium-high heat. Add remaining olive oil, mushroom, eschalot and a sprinkle of salt and cook, stirring occasionally, for 2–3 minutes or until mushroom is caramelised and eschalot is softened.
Add garlic and mustard and cook, stirring, for 30 seconds. Add cream and stock and simmer for 4–5 minutes or until sauce has reduced. Finely chop remaining rosemary and stir through sauce.
Season mushroom sauce with cracked black pepper. Slice steaks. Divide steak and roasted vegetables between plates and drizzle with mushroom sauce to serve.