Steak & Mushroom Gravy with Lemon Garlic Roast Potatoes
A hearty meal full of flavour.
Mushroom gravy with steak is so so so so so good! Enjoy!
This recipe is in collaboration with Butcher Crowd
featuring their Grass-Fed Porterhouse Steaks.
Servings: 2
Ingredients
2 x Grass-Fed Porterhouse Steaks
2 tbsp Extra Virgin Olive Oil
1 Garlic Clove, minced
1 tsp Onion Powder
Pinch Salt & Pepper
Extra Virgin Olive Oil, drizzled
½ Lemon, juice & zest, to serve
Lemon Garlic Roast Potatoes
Extra Virgin Olive Oil, drizzled
3 Potatoes, quartered
3 Garlic Cloves, minced
½ Lemon, juice & zest
1 tbsp Dried Rosemary
Quick Homemade Mushroom Gravy
Extra Virgin Olive Oil
½ Onion, sliced
1 Garlic Clove, minced
2 cups Mushrooms,
¼ cup Cream
¼ cup Bone Broth
Salt & Pepper, to taste
Method
1. Preheat oven to 180 degrees and prepare a baking tray.
2. In a bowl, toss potatoes coating with garlic, lemon and rosemary.
3. Add to baking tray and bake for 35-40 minutes or until golden (ensure to flip halfway through baking).
4. Rub oil over steak, sprinkle with garlic, onion powder, salt and pepper.
5. Heat a frying pan until hot, drizzle with oil.
6. Cook steak to your liking. Set aside to rest. Squeeze with lemon juice and sprinkle with zest.
7. Heat a medium saucepan and drizzle with oil. Add onion and garlic and cook until softened.
8. Add mushrooms to saucepan, cooking until golden brown. Add cream and bone broth, stir through for a few minutes allowing to thicken. Season with salt and pepper. Once thickened add to a gravy jug.
9. Serve steak, topped with mushroom gravy and a side or lemon garlic roast potatoes.