Ingredients

Steps

• Fry the shallots and 4 chopped garlic cloves in 25g butter until softened.
• Add mushrooms and wine then boil until liquid reduces by half.
• Simmer the beef stock with the mixture until reduced by half again.
• Fry potatoes with crushed garlic, thyme, and 25g butter until colored.
• Add cavolo nero and 100ml water then simmer covered until potatoes are tender.
• Season steaks with oil and salt then grill for 4 minutes per side.
• Rest the steaks for 10 minutes before serving.
• Whisk remaining butter and parsley into the sauce and serve over the steak.