Easy-to-prepare, this dish will become a household favourite thanks to its garlicky, thyme-infused mushrooms that will have everyone asking for more.
Preheat the oven to gas 6, 200°C, fan 180°C. Using a fork, pierce the jacket potatoes 3-4 times and place on a roasting tray lined with nonstick baking paper. Bake for 1 hour 15 minutes until tender.
10 mins before the potatoes are ready, crush the peppercorns until coarse using a mortar and pestle or the end of a rolling pin in a small bowl. Brush the steaks with the oil and press in the peppercorns.
Heat a large non-stick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Remove the steaks from the pan and loosely cover with foil. Leave to rest for 5 minutes.
In the same pan, add the butter and heat over a low temperature until it begins to foam. Using a wooden spoon, stir through the garlic and thyme, scraping the steak juices from the bottom of the pan to release the flavour. Add the mushrooms and cook over a low heat for 5 minutes until golden.
Bring a pot of water to the boil and blanch the green beans for 2 minutes, then drain. Spoon the garlicky mushrooms over the steaks and serve with a jacket potato and green beans on the side.
Forestiere mushroom products may only be available in limited stores.
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