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1. Remove the steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.
2. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
3 With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.
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- Boil potatoes in slightly salted water for 20 mins or until soft
- Drain potatoes let them stand for around 5 mins
- Cover potatoes with olive oil, sprinkle with Italian herbs place in a hot oven for around 10 mins or until golden brown.
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- Prepare the mushrooms. Wipe away any dirt with a mushroom brush or piece of kitchen paper. Trim the stalks and cut into slices about 3/4 cm or 1/4".
- Add the butter and oil to a large heavy frying pan, melt over a low to medium heat and add the mushrooms. Leave them to sit for a few minutes. Then give a quick stir and leave a little longer.
- As the mushrooms cook down, try to spread them out in one layer, moving them as little as possible once this is done.
- While the mushrooms are cooking, peel and finely chop or crush the garlic.
- When the mushrooms are golden brown and reduced by about three quarters, add the garlic to the pan and season with salt and pepper.
- Stir, and allow to cook for another few minutes. If using dried herbs, like thyme or oregano, add these at this stage too.
- Transfer to a serving dish and garnish with freshly chopped parsley. Serve immediately.
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