Steak with mushrooms, garlic and parsley

Name: steak with mushrooms, garlic and parsley
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g new potatoes bag; 5 el traditional olive oil; 1 mespoint salt; 2 toe garlic; 250 g chestnut mushrooms; 150 ml Sauvignon blanc white wine; 4 steak at room temperature; 20 g fresh flat parsley

Summer steak with baby potatoes, mushrooms and garlic.

Ingredients

Directions

Prick the bag of baby potatoes with a fork and put it in the microwave for 5 minutes at full power. Leave to evaporate for 2 minutes in the switched off microwave.
Halve the potatoes in the length. Heat the oil in a frying pan and fry the potatoes with the salt for 10 minutes.
After 5 minutes, press the garlic above and scoop. Halve the mushrooms. Heat oil in a stir frying the mushrooms on high heat 3 min.
Turn the heat medium, press the garlic above and stir. After 1 min. Add the wine and reduce in 4 min. So that almost no moisture remains.
Change the whole regularly. Then brush the meat with the oil and sprinkle with salt and possibly some salt.
Heat a frying pan and fry 4 minutes. Turn halfway. Remove from the pan and rest for 5 minutes on a plate under a lid or aluminum foil.
Slice the parsley leaves and add to the mushrooms. Divide the steak and potatoes over the plates. Spoon the mushrooms on the steak.