(Fillet steaks with mushrooms & potatoes - Our recipe)

Two or three 115 g (4 oz) fillet steaks
400 g (14 oz) wild mushrooms (frozen too), sliced
450 g (1 lb) medium-size potatoes
10 tablespoons olive oil
Butter
2 tablespoons dried extra herbs, parsley and bay leaf
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage
2 teaspoons paprika
Salt
70 ml (2 1/2 fl oz - 1/3 cup) dry Marsala

Time:
preparation: 20 minutes
cooking: 60 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

In a saucepan put 2 tablespoons olive oil, mushrooms, dried herbs and Marsala. Season with salt. Bring slowly to the boil, stirring, then cover and simmer gently for 10 minutes.
Uncover and simmer for a further 10 minutes until the sauce thickens.
The mushrooms are ready to serve.
Preheat oven to 180°C (350°F). Cut the potatoes into large pieces and place them in an oiled (use the other 3 tablespoons olive oil) shallow ovenproof dish with rosemary and sage.
Bake in oven for 30-40 minutes, stirring frequently. Add salt and paprika in the last minutes.
At the end, cook the fillet. Heat butter in a non-stick frying pan and add the steaks.
Cook for two minutes, turn over and cook for a further two minutes.
Cook for a little longer if well-done steaks are preferred (if you want, you can add the steaks over the potatoes, in the oven, in the last minutes or in the saucepan with the mushrooms).