- 5 Tablespoons of olive oil (75 ml), divided, to cook with
- 2 small sweet potatoes (260 g), peeled
- 2 beef steaks (400 g)
- 12 white button mushrooms (120 g), sliced thick (or use other mushrooms of your choice)
- 2 cloves garlic, peeled and finely sliced
- 4–6 sprigs thyme
- Preheat the oven to 350°F / 180°C.
- Cut the sweet potato into large chunks and toss in 2 tablespoons olive oil. Season with salt and spread out on a greased roasting tray. Bake in the oven until softened, approximately 25-30 minutes.
- For the steak, season with salt.
- Heat 2 tablespoons olive oil in a large pan and cook the steak to your liking, ensuring there is a nice, golden crust on the outside. Remove from the pan and set aside to rest, while you flash-fry the mushrooms.
- Add the last tablespoon of olive oil to the same pan used for the steak and cook the sliced mushrooms over high heat until caramelized, adding the garlic and thyme leaves halfway through. Season with salt.
- Serve the steak topped with the garlicky mushrooms and the roasted sweet potato alongside.
- * If you choose to use fillet steak (which is much thicker), there is a foolproof method of getting it done to perfection (medium). Simply brown the outside as per the recipe, then place in a 320°F / 160°C preheated oven for 12 minutes. This will ensure the steak cooks through sufficiently without over-cooking the outside. Don’t forget to rest it for 10 minutes before serving.
All nutritional data are estimated and based on per serving amounts.
- Calories: 837
- Sugar: 6 g
- Fat: 63 g
- Carbohydrates: 29 g
- Fiber: 5 g
- Protein: 38 g