- 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
- 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.
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!