Steak, Rosemary Potatoes & Creamy Mushroom Sauce

Steak, Rosemary Potatoes & Creamy Mushroom Sauce

The ultimate Sunday lunch… Fill up the tummy, take a snooze and wake up in time for a game of tennis to “work off” the creamy mushroom sauce. I know, a pretty popular meal, steak and potatoes, but I wanted to share my version with you all. And here goes…

Ingredients for Potatoes

10 small potatoes, peeled
4 sprigs of rosemary, some leaves removed
4 cloves of garlic, crushed in the skin
3 tbsp of olive oil
sea salt and black pepper to taste


Pre heat the oven to 200 degrees Celsius. Boil the potatoes in salted water for 8 – 10 minutes. Remove from water, strain and mix together with the other ingredients. Throw everything into a baking tray and roast in the oven for 45 – 50 minutes or until crispy and golden.

Ingredients for Steak

Very simple…

2 rib eye steaks
1 tbsp olive oil
sea salt and black pepper


Rub the olive oil, salt and pepper onto the steak and allow to rest for 30 minutes. Cook on a griddle pan for 5 – 7 minutes or cooked to your desire. We like it medium.

Ingredients for Mushroom Sauce

2 cups of swiss brown mushrooms, sliced
200 ml of thickened cream
1 tbsp of plain flour
20 g butter
2 cloves of garlic, grated
sea salt and black pepper to taste


Heat up a frying pan and fry the mushrooms, garlic, butter and seasoning together for about 4 – 5 minutes. Add the flour to the pan before the all the butter has disappeared and mix well until it almost forms a paste. Add you cream, stir until the mixture is mixed properly and cook on medium heat for about 5 minutes.

Serve everything together while still hot and there you go… Your winner Sunday Lunch