Creamy Garlic mushroom Steak Baked Potatoes

Method

1. 1

   Pierce the potatoes all over with a fork and microwave for around 10 minutes until softened

2. 2

   Place the potatoes in the air fryer, spray lightly with olive oil and season with salt

3. 3

   Cook at 180°C for about 30 minutes until crisp on the outside

4. 4

   Add the baby carrots to the air fryer for the final 15–20 minutes, spray with a little olive oil and season with salt and pepper

5. 5

   While the potatoes cook, season the fillet steak with salt and pepper and spray lightly with olive oil

6. 6

   Heat a frying pan over a high heat and cook the steak for a few minutes on each side until browned and cooked to your liking

7. 7

   Remove from the pan and leave to rest, then slice into strips

8. 8

   In the same pan add the mushrooms and cook for a few minutes until softened

9. 9

   Stir in the garlic purée and cook for another minute

10. 10

    Pour in the white wine and allow it to bubble for a couple of minutes

11. 11

    Add the double cream alternative and grated parmesan and stir until the sauce becomes creamy

12. 12

    Slice the baked potatoes down the middle and press gently to open them up

13. 13

    Add a knob of butter to each potato

14. 14

    Top with the sliced steak and spoon over the creamy mushroom sauce

15. 15

    Serve with the roasted carrots and tenderstem broccoli on the side