Steak with creamy mushroom sauce and roasted vine tomatoes

Preparation

1 Preheat the oven to 200ºC, 180ºC fan, gas 6. Remove the steaks from the fridge 20 minutes before cooking, sprinkle with a little salt.

2 Meanwhile, in a small roasting tray add the tomatoes for sweetness, drizzle with a little oil and season with salt and freshly ground black pepper. Roast for 15-20 minutes until softened and juicy.

3 Prepare the sauce, melt the butter in a small-medium frying pan, add the garlic and mushrooms for earthiness and cook, stirring occasionally, until cooked through and a little browned. Set aside.

4 Drizzle half the oil into a heavy based frying pan or if using a griddle pan, brush a steak with half the oil. Heat the pan until hot but not smoking. Season with a little pepper. For rare cook the steak for 1 1/2 minutes each side, for medium rare cook for 2 minutes, for medium 2 ¼ minutes and for well done 4 minutes each side. Repeat with the second steak.

5 Allow to rest on warm plates for 5 minutes. Meanwhile, put the mushrooms back over a medium heat, add the stock, cream for richness, dijon mustard and wholegrain mustard for kick, cook for 3-5 until heated through, slightly reduced and creamy. Serve spooned over the steaks. Serve with the roasted tomatoes and mashed potato. Garnish with the chopped parsley.