Ultimate steak and chips with a rich mushroom sauce

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Tumble the chips into a large roasting tin. Allow the chips a bit of space, otherwise they won’t get properly crispy or brown. Drizzle with half the rapeseed oil and toss well to coat.
2. Add the 2 rosemary sprigs to the tin, season with sea salt and ground black pepper and pop in the oven for approximately 45 minutes until crisp. Turn the chips halfway through cooking. If you have used 2 roasting tins, swap them halfway through for even results.
3. Meanwhile, prepare the steaks by putting them on a plate and drizzling with the remaining oil. Sprinkle with the chopped rosemary and season with sea salt and ground black pepper on both sides. Set aside until you’re ready to cook them.
Recipe continues after advertising
Advertisement
4. When the chips are close to done, heat a large non-stick frying pan over a high heat. When the pan is very hot, cook the steaks for 2 minutes each side for medium-rare, depending on thickness.
5. When you turn the steaks, add the butter in little pieces all around the steaks. Baste the meat using a spoon when the butter has melted.
6. Remove the steaks from the pan and allow to rest on a warm plate under foil for about 5 minutes.
7. Remove the chips from the oven and serve with the steaks and the mushroom sauce.

For the mushroom sauce

1. Rinse the dried mushrooms (if using), then put in a bowl, add the hot beef stock and leave to soak for 20 minutes. If not using dried mushrooms, start at step 3.
2. When the dried mushrooms have finished soaking and are tender, put a large pan over a medium-high heat and add the butter and olive oil.
3. Fry the garlic and onion for 6 minutes until the onion is tender, then add the button mushrooms and other fresh mushrooms (if using). Cook the mushrooms for 5 minutes or until they become soft.
4. Add the white wine and continue to cook until the liquid has reduced by half. Add the beef stock and soaked mushrooms (if using), and simmer for a further 3-4 minutes or until the liquid has reduced slightly. Remove from the heat and stir through the cream until combined. Season to taste, then serve with the steak, chips and a green salad, if you like.