Save to your scrapbook
Steak & chips with mushrooms
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 sweet potatoes, skin on, cut into 1cm chips
1 tsp chopped fresh rosemary
1 tsp plain flour
2 tbsp olive oil
300g essential Waitrose Mushrooms, trimmed
2 cloves garlic, bashed in their skins
1 essential Waitrose Rump Steak (about 225g)
3 tbsp essential Waitrose Balsamic Vinegar
essential Waitrose Dijon Mustard, to serve
1. Preheat the oven to 220°C, gas mark 7. Toss the sweet potato chips with the rosemary, flour and 2 tsp oil. Spread over a large baking sheet. Roast for 20 minutes, turning once, until crisp and golden.
2. Heat 1 tbsp oil in a wide frying pan. Fry the mushrooms and garlic for 7 minutes, stirring often, until golden. Meanwhile, put the steak between 2 sheets of parchment or clingfilm and flatten with a mallet or rolling pin until 1cm thick, then cut in half. Rub with 1 tsp oil and season.
3. Push the mushrooms to the side of the pan, then fry the steaks for 1 minute each side. Off the heat, sit the steak on top of the mushrooms. Splash with the vinegar then leave to rest for 2-3 minutes. Serve the steak with the mushrooms, balsamic juices and chips, plus some Dijon on the side.
Cook’s tipNo time to prepare the sweet potatoes? Use a pack of frozen Waitrose Love Life Sweet Potato Oven Chips instead.
Typical values per serving: