Dazzling date-night steaks

Cooking perfect steaks and sides is a simultaneous, yet surprisingly simple, task

Prep 0 h : 10 m
Cook 0 h : 45 m


  • 2 tenderloin steaks (250g each)

    Butter and olive oil, for frying

    Salt and black pepper

    Mushroom sauce

    250g mushrooms, cleaned and quartered

    150ml cooking cream

    2 tbsp brewed coffee

    ½ tsp salt

    ½ tsp black pepper

    Parmesan veggies

    2 whole heads of garlic

    3 tbsp olive oil

    200g cherry tomatoes (2 bunches)

    300g green beans, ends trimmed

    2 tbsp balsamic vinegar

    40g Parmesan cheese, grated

    ½ tsp salt

    ¼ tsp black pepper


  • Preheat the oven to 200°C. Bring the steaks to room temperature 30 minutes before frying.

    Slice off the top quarter of the garlic heads, exposing the tips of the cloves. Place on an oven tray lined with baking paper.

    Pour a splash of oil slowly over each head, letting it soak into and around cloves. Cover lightly with a small piece of foil and bake for 20 minutes.

    Take the tray from oven, and add tomatoes and green beans. Drizzle with a little olive oil and balsamic vinegar. Continue baking for 10 minutes.

    Meanwhile, heat a frying pan over high heat. Add a knob of butter and a dash of olive oil. Fry the steaks, about 2 minutes on both sides, until well browned. Set aside and rub with salt and black pepper.

    To prepare mushroom sauce, add a splash of oil to the same pan (do not wash the pan), and saute mushrooms until well browned.

    Reduce the heat to medium low. Add cream, coffee, salt, and pepper. Bring to a simmer.

    Meanwhile, take the tray from oven and sprinkle the veggies with Parmesan cheese. Continue baking for 10 mins.

    Put the steaks back in the pan and cook in the lightly bubbling sauce, 7–10 mins for medium-well, or to your desired doneness. Remove foil from roasted garlic.

    Divide the steaks, mushroom sauce, and vegetables and garlic on two plates, and serve.

    Tip: This dish works well with chicken breast, too.