Beef Steak & Stuffed Portobello Mushrooms

• Meanwhile, finely chop garlic.
• Trim baby broccoli, then halve any thicker stalks 
lengthways.
• Remove portobello mushroom stems, then 
roughly chop.
• In a medium bowl, combine grated Parmesan 
cheese, garlic, portobello stems, a pinch of 
chilli flakes (if using), panko breadcrumbs  
(see ingredients) and a good drizzle of olive oil. 
Season to taste with salt and pepper. 

• Drain potatoes and place on a lined oven tray.
• Drizzle with olive oil and season with salt and 
pepper, tossing to coat.
• Using the flat base of a bowl, roughly crush 
potatoes. Roast until golden, 25-30 minutes.
• Meanwhile, place mushrooms on a second lined 
oven tray, then tightly fill with Parmesan crumb 
mixture. Roast until golden and tender,  
20-25 minutes. 

• When the potatoes have 15 minutes remaining, 
season beef rump with salt and pepper.
• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat.
• When oil is hot, cook beef for 4-5 minutes each 
side for medium-rare, or until cooked to your 
liking. Transfer to a plate to rest. 

TIP: The beef will keep cooking as it rests.

• Wipe out frying pan, then return to medium-high 
heat with a drizzle of olive oil.
• Cook baby broccoli, until tender, 5-6 minutes. 
Season to taste.