Striploin With Potatoes and Mushrooms



4 serving(s)
Prep: 25mn(s)
Cook: 15mn(s)


  • 4 Striploin Steaks De La Valley: 300 grams each (3 to 4 cm thick)
  • 1kg of potatoes
  • 250g of Paris muschrooms
  • 1 onion
  • 1 tablespoon of garlic powder 
  • 1 tablespoon of parsley
  • 1 stablespoon of fresh cream 


Step 1: Preheat your oven to 200°C (~400°C)

Step 2: Rince, brush your potatoes and place them in aluminium foil before baking for 1 hour

Step 3: Heat your muschrooms on low heat for about 10 minutes and drain them

Step 4: Slice the onion and make it "sauté" 

Step 5: Add your mushrooms and garlic then cook low heat for 10 minutes

Step 6: In the meantine, cook your De La Valley Striploin Steaks: heat a frying pan over low heat, season your Steaks with some salt and pepper before placing them in the hot pan for 2 to 3 minutes each side depending on your desired cooking

Step 7: Add the parsley and cream on your mushrooms, leave on low heat for 5 minutes

Step 8: Prepare a plate with your baked potatoes (which you cut in half), your pan fried mushrooms and your Strilploins