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Ee mushromm & blue cheese steaks with rosemary roasted potatoes

Rayven

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#1
MUSHROOM & BLUE CHEESE STEAKS WITH ROSEMARY ROASTED POTATOES
SERVES 2

FOR THE ROAST POTATOES
2 LARGE BAKING POTATOES PEELED AND CUT INTO CUBES
2 UNPEELED GARLIC CLOVES, SLIGHTLY CRUSHED
1 SPRIG OF ROSEMARY
FRY LIGHT
SEA SALT FLAKES
FRESHLY GROUND COARSE BLACK PEPPER

FOR THE STEAKS
2 FILLETS, ALL VISIBLE FAT REMOVED
2 LARGE PORTOBELLO MUSHROOMS, THICKLY SLICED
SALT & PEPPER
1OZ/28G BLUE STILTON CHEESE
1 SPRIG OF ROSEMARY, TO SERVE

FOR THE SPRING GREENS
1 SMALL RED ONION, CUT INTO WAFER THIN WEDGES
1 SMALL GARLIC CLOVE, CRUSHED
6OZ/170G SPRING GREENS SHREDDED

1 - Preheat your oven to 200 degrees. Place the potatoes in a roasting tin with the garlic and rosemary. Spray with frylight and sprinkle over the salt and pepper. Roast for 30 minutes stirring once and spraying with frylight again half way through cooking.
2 - Ten minutes before the potatoes are cooked, heat a large flat pan until smoking hot. Spray the steaks and mushroom slices in frylight, season and add to the pan. Cook the steaks for 3 minutes a side for rare, 4 minutes a side for medium, or 5 minutes a side for well done. If the mushrooms are cooked before the steaks pile them on top of the steaks while they finish cooking.
3- Remove the potatoes from the oven. Add the steaks to the tin and pile the mushrooms on top. Crumble over the cheese and cook in the oven for five minutes.
4 - Spray a frying pan with frylight. Add the red onion, crushed garlic clove and 4 TBSP of water and cook for 2-3 minutes until the water has cooked off. Add the spring greens and stir fry for a further 2-3 minutes until wilted. Season
5- Garnish the steaks with a sprig of rosemary, finish with a twist of black pepper & serve with the potatoes and spring greens.

SYNS PER SERVING - EXTRA EASY 3

 
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