Steak dianne with hasselback potato

Step 1

Preheat oven to 240°C. Cut potatoes crossways at 2mm intervals (don't cut all the way through). Place on a baking tray and brush with 2 teaspoons of oil. Bake for 25 minutes or until golden.

Step 2

Meanwhile, combine the mushrooms, half the parsley and 2 tablespoons of the oil in a bowl. Taste and season with salt and pepper.

Step 3

Place steaks between plastic wrap. Use a meat mallet to pound until 5mm thick. Spread each side with crushed garlic.

Step 4

Melt butter in a frying pan over medium-high heat. Add steaks and Worcestershire sauce and cook for 2 minutes each side or to your liking. Transfer to a plate and cover with foil. Add cream to the pan and boil for 2-3 minutes or until it thickens.

Step 5

Drizzle steaks with sauce and sprinkle with remaining parsley. Serve steaks with potatoes and mushrooms.