Cooking Instructions

1. Preheat the oven to 240C / fan 220C / gas mark 9. Quarter the potatoes. Place on a lined baking tray with 1/2 tbsp oil and season with sea salt and black pepper. Roast for 25-30 mins until golden, turning halfway through.
2. Roughly chop the mushrooms. Dice the shallot. Finely chop or crush the garlic. Heat a medium frying pan with 1/2 tbsp oil on a medium heat and add the prepared veg; season with sea salt and black pepper. Cook for 6-8 mins, until softened, then add the dijon mustard and 200ml water. Cook for another 6-8 mins until the liquid reduces to almost nothing.
3. Heat another large frying pan with 1/2 tbsp oil on a high heat. Add the steaks, season with sea salt and black pepper and cook until golden brown (as a guide: 2-3 mins on each side for medium-rare or 4-5 mins on each side for well-done). Transfer them to the tray with the potatoes for 8-10 mins before resting on a plate.
4. Cut the courgettes in half lengthways, then in half again widthways. Reheat the steak pan with another 1/2 tbsp oil on a medium-high heat and add the courgettes. Fry for 4-5 mins on the skin side then flip and repeat until dark golden brown. Add the balsamic vinegar to the pan, remove it from the heat and coat the courgettes.
5. Transfer the mushroom mixture to a chopping board with half the parlsey, chop as finely as possible and transfer to a mixing bowl. Mix with the yoghurt and season to taste with sea salt and black pepper.
6. Slice the steaks. Spread the mushrooms over serving plates and top with the steaks, potatoes and courgettes. Garnish with the remaining parsley.