Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge. Peel the potatoes into bite-sized pieces. Add them to a pot of boiling salted water and cook over a high heat for 5 min. Drain and leave to steam dry for 5 min.
Once dried, add the cooked potatoes to a baking tray. Drizzle with a generous amount of vegetable oil and sprinkle with salt. Bake for 25-30 min or until crispy and fork tender.
Meanwhile, add the whole mushrooms, flat-side down, to a second baking tray. Drizzle with oil, season with salt and bake for 10 min. Halve the tomatoes. Trim the asparagus. Peel and mince the garlic. Pat the steaks dry with kitchen paper.
Rub the steaks with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Add the steaks, asparagus and tomatoes to the mushroom tray and bake for 8-10 min further or until the steaks are cooked to your liking. Transfer the steaks to a plate and leave them to rest. Reserve the pan.
5 Garlic butter
Return the pan to a medium heat. Once hot, add the butter, garlic and whole thyme sprigs. Cook for 3 min. Season with salt and pepper. (See pro tip!)
Season the rested steaks generously with the flakysalt and pepper. Serve the steak alongside the crispy potatoes, mushrooms, asparagus and tomatoes. Drizzle the lot with the garlicthymebutter.
Tips for fussy eaters
Keep the thyme sprigs whole rather than chopping them up - it'll make fishing them out later on infinitely easier.
Time permitting, return the steaks to the garlic-thyme butter and baste them over a medium heat for 1 min on each side.
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