Ingredients
For the peppered steak
1 x 250g/9oz sirloin steak
1 garlic clove, halved
olive oil, for drizzling
2 tsp black peppercorns, crushed
For the wild mushroom sauce
1 tbsp olive oil
25g/1oz butter
½ onion, sliced
1 garlic clove, chopped
70g/2½oz mixed wild mushrooms, chopped
splash white wine
3 tbsp double cream
salt and freshly ground black pepper
For the sweet potato chips
1 medium sweet potato, peeled, cut into chips
2 tbsp olive oil
sea salt, for sprinkling
1 tbsp chopped fresh parsley, to serve
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the peppered steak, rub the steak with the cut side of the garlic, rub with olive oil and roll in the peppercorns to coat all over.
3. Heat a frying pan and fry the steak for 3-4 minutes on each side, or until cooked to your liking. Remove from the heat and leave to rest in a warm place.
4. For the wild mushroom sauce, heat the olive oil and butter in a pan, add the onion and sauté for 3-4 minutes.
5. Add the garlic and fry for one minute.
6. Add the mushrooms and cook for 3-4 minutes. Add the wine and simmer for 2-3 minutes, then stir in the cream and season well with salt and freshly ground black pepper.
7. For the chips, place the sweet potato chips onto a baking sheet, drizzle with oil and sprinkle with sea salt.
8. Transfer to the oven and bake for 15-20 minutes, or until crisp.
9. To serve, place the chips onto a serving plate, top with the steak and pour over the wild mushroom sauce. Garnish with parsley.
