1 medium tomato, preferably on the vine
1 medium potato
Potato fillings – I chose butter, bacon and fresh chives
Prepare the steaks by making sure they are room temperature, and rubbing lightly with some oil (use whichever you prefer, I chose regular olive oil as cooking with extra virgin at a high heat can produce a slight bitter taste) then rub some salt and pepper or steak seasoning over the steak. Ideally they should rest for about ten minutes before cooking to help the salt tenderize the meat a bit.
You can cook the potatoes in the oven or the microwave. I chose microwave simply because it’s faster. Cooking it in the oven takes about an hour.
Pierce the skin multiple times all around the potato. Cool them in the microwave for ten minutes.
While the potatoes are cooking, prepare the mushrooms by chopping in half, then melting some butter and garlic in a pan over medium heat.
Place the mushrooms in the pan, in the sizzling butter, after a few minutes turn them.
Meanwhile place the steaks in a hot smoking pan with no oil and cook until desired temperature. I cooked mine for 2.5 minutes each side as I prefer medium rare to rare steak and timed it so I put the steaks on 5 minutes before the potatoes come out of the microwave.
Once the mushrooms have been turned, place the tomatoes in the same pan, cut side facing up, turn after a coupled minutes or until there is a bit of a char on the tomato.
Once the potatoes are done, take out and cut in half and add your toppings, serve on a warm plate (warm plates always best!) with the steak and the mushrooms and tomatoes – you can put the veg on a kitchen towel to soak up the butter before plating as well.
Bearnaise sauce optional.