Friday night steak and chips
Who doesn't love a classic steak and chip night? Treat yourself and end your working week the right way with the addition of this delicious, creamy mushroom sauce. Bring on the weekend!
Ingredients
Method
Ingredients
- 5-6 large Agria potatoes
- 4 180g - 220g sirloin steaks, room temperature
- 1 small red onion, sliced
- 100g button mushrooms, finely sliced
- 1 cup cream
- 4 cloves garlic, thinly sliced
- 250g bag green beans, steamed to serve
- Olive oil
- Butter
Method
- Preheat the oven to 220°C.
- Cut the potatoes into wedges and place on a large baking tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Place in the oven and bake for 35 minutes until crisp and golden.
- When the wedges have 15 minutes left, pat steaks dry with a paper towel and season well with salt and pepper.
- Heat a large frying pan over high heat and add a knob of butter or splash of oil. Sear steaks for 2 minutes each side for medium rare, or cook to your liking. Remove steak and leave to rest.
- In the same pan, with the pan juices, sauté the onion until soft and translucent. Add a knob of butter and the mushrooms and sauté until the mushrooms are golden. Add the garlic, cook for a further minute and season with salt and pepper. Add the cream and simmer for 3 minutes until slightly thickened.
- Serve steak with mushroom sauce, steamed beans and crispy wedges.
Top tip:
Potato can easily be swapped for kūmara if you prefer.
Leftover wedges also make an awesome addition to a weekend brunch, whether as a hash or chopped into a cheesy omelette!