Steak & Mushroom Spuds
These baked potatoes are topped with browned steak cubes and the most delicious creamy, cheesy Steakhouse Pepper & mushroom sauce. Simple, yet decadent, and packed with flavour.
- Serves: 2
- Recipe Category: Meat: Beef
- Products in this recipe:
You Will Need:
Method:
Preheat the air fryer to 180 °C.
Wash the potatoes thoroughly and pat completely dry with a paper towel.
Pierce each potato 4 - 5 times, rub with a little olive oil, and sprinkle all sides with salt.
Place them in the air fryer basket and bake for 30 - 40 minutes or until tender when pierced with a fork.
While the potatoes are baking, prepare the steak and sauce.
Cut the steak into 2,5 cm cubes.
Mix 1 sachet of the Steakhouse Pepper Flavour Bomb with 1 T (15 ml) olive oil and coat the steaks.
In a cast-iron skillet, heat 1 T (15 ml) of olive oil over medium-high heat.
Fry the steak cubes undisturbed for about 2 minutes, or until lightly browned.
Add 2 T (30 ml) butter and 1 t (15 ml) garlic.
Flip just once and cook for a further 1 minute, then reduce the heat to low and cook for another minute.
Remove the steak from the pan to a bowl, tented with foil to keep warm.
In the same pan, add the remaining butter or more, if needed. Then fry the mushrooms until golden.
Stir in 1 sachet of Flavour Bomb, then add the cream, parmesan cheese, mozzarella cheese, and the remaining garlic.
Reduce the heat to low, simmering until the sauce is slightly reduced and thickened a bit, for ± 2-3 minutes.
Once the potatoes are tender, carefully slice them open without cutting all the way through.
Gently press from the base to lift the fluffy inside, then add a touch of butter, a sprinkle of salt and pepper, and fluff lightly with a fork.
Add the steak bites, spoon over the creamy sauce, and garnish with fresh parsley.
Steak & Mushroom Spuds
These baked potatoes are topped with browned steak cubes and the most delicious creamy, cheesy Steakhouse Pepper & mushroom sauce. Simple, yet decadent, and packed with flavour.
- Serves: 2
- Recipe Category: Meat beef
- Products in this recipe:
You Will Need:
Method:
Preheat the air fryer to 180 °C.
Wash the potatoes thoroughly and pat completely dry with a paper towel.
Pierce each potato 4 - 5 times, rub with a little olive oil, and sprinkle all sides with salt.
Place them in the air fryer basket and bake for 30 - 40 minutes or until tender when pierced with a fork.
While the potatoes are baking, prepare the steak and sauce.
Cut the steak into 2,5 cm cubes.
Mix 1 sachet of the Steakhouse Pepper Flavour Bomb with 1 T (15 ml) olive oil and coat the steaks.
In a cast-iron skillet, heat 1 T (15 ml) of olive oil over medium-high heat.
Fry the steak cubes undisturbed for about 2 minutes, or until lightly browned.
Add 2 T (30 ml) butter and 1 t (15 ml) garlic.
Flip just once and cook for a further 1 minute, then reduce the heat to low and cook for another minute.
Remove the steak from the pan to a bowl, tented with foil to keep warm.
In the same pan, add the remaining butter or more, if needed. Then fry the mushrooms until golden.
Stir in 1 sachet of Flavour Bomb, then add the cream, parmesan cheese, mozzarella cheese, and the remaining garlic.
Reduce the heat to low, simmering until the sauce is slightly reduced and thickened a bit, for ± 2-3 minutes.
Once the potatoes are tender, carefully slice them open without cutting all the way through.
Gently press from the base to lift the fluffy inside, then add a touch of butter, a sprinkle of salt and pepper, and fluff lightly with a fork.
Add the steak bites, spoon over the creamy sauce, and garnish with fresh parsley.