Hearty and tasty, this dish is the perfect mid-week meal to satisfy big and little tummies.
Put the potatoes in a pan of cold water and bring to the boil. Cook for 15 minutes until tender, then drain and mash with the milk and 25g butter.
Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C. Arrange the mushrooms on a roasting tray lined with nonstick baking paper. Cut the remaining butter into cubes and scatter over the mushrooms. Roast for 20 minutes, adding the garlic and sage halfway through and tossing to combine.
Heat the oil in 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. Loosely cover the steaks with foil and leave to rest for 5 minutes.
Divide the mash and flat mushrooms between 4 plates and serve with the steaks and closed cup mushrooms. Crumble the Gorgonzola over the mash and drizzle over any roasting juices from the mushrooms.
Tip: A variety of blue cheese works just as well in this mash, so use up what you have in the fridge.
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