Make deep cuts along the baby potatoes to create a hasselback shape, being careful not to cut all the way through.
Toss the potatoes with olive oil, salt, black pepper, dried rosemary, and some of the dried thyme. Air fry at 190°C for 20-25 minutes.
Melt the butter for the potatoes with the minced garlic. Pour this garlic butter over the cooked potatoes, add the grated Parmesan and 1 tbsp of chopped fresh parsley, and toss to combine.
Season the steaks generously with neutral oil, salt, and freshly cracked black pepper on both sides.
Sear the steaks in a hot pan. Add 1 tbsp of butter, the lightly crushed garlic cloves, and the sprigs of fresh thyme and rosemary. Baste the steaks until cooked to your preference, then remove from the pan and wrap in foil to rest.
In the same pan, melt another tablespoon of butter. Sauté the diced shallot or onion and sliced mushrooms until browned.
Season the mushrooms with paprika, chilli flakes, garlic powder, the remaining dried thyme, salt, and black pepper.
Pour in the beef stock, Dijon mustard, double cream, and any resting juices from the steaks. Simmer until the sauce thickens, then stir in the remaining chopped parsley.
Serve the rested steaks topped with the creamy spicy mushroom sauce alongside the Parmesan hasselback potatoes.
Cook it hands-free.
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