Steak With Garlic Mushrooms - cooking recipe

Ingredients

1 lb small potatoes, quartered
7 oz frozen baby peas, thawed
1/3 cup fresh flat-leaf parsley, chopped
5 tbsp garlic butter, at room temperature
4 None large baby portobello mushrooms
8 None beef minute steaks
1/2 cup tomato chutney

Preparation

Place potatoes in a large saucepan. Cover with cold water and bring to a boil. Boil for 6 mins. Add peas and cook for 2 mins, until tender. Drain. Add 2 1/2 tbsp parsley and 2 1/2 tbsp garlic butter. Toss to coat. Season and cover to keep warm.
Meanwhile, preheat a grill pan or grill over high heat. Brush mushrooms with a little of the remaining garlic butter. Add mushrooms to pan, stem-side down, and cook for 3 mins. Flip mushrooms then fill with remaining garlic butter. Cook for 3 mins, or until soft. Set aside and cover to keep warm.
Add beef and cook for 1-2 mins per side for medium, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Serve beef with mushrooms, vegetables and tomato chutney. Sprinkle with remaining parsley.