Steak & Chips with Creamy Mushrooms & Watercress Recipe | Abel & Cole
Steak & Chips with Creamy Mushrooms & Watercress
Clock Image
Prep: 15 mins
Cook 30-35 mins
Apparently Roman emperors ate watercress to help them make “bold decisions”. When the steaks are high (welfare) and the chips are down (right delicious), we reckon you’re already a decision making pro.
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955 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 500g bag of potatoes
  • A 200g punnet of portobello mushrooms
  • 1 garlic clove
  • A handful of rosemary
  • 2 large handfuls of watercress
  • A 400g punnet of vine tomatoes
  • A 200g pack of sirloin minute steaks
  • A 227ml pot of double cream
From your kitchen
  • Sea salt and freshly ground pepper
  • ½ tbsp + 1 tsp olive oil
You'll need
  • Pan with a lid
  • Colander
  • A couple of roasting tins or baking trays
  • Bowl
  • Small baking tray or roasting tin
  • Griddle or frying pan
  • Foil
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Fill a pan with water. Add a pinch of salt. Cover and bring to the boil. Peel the potatoes. Slice them into chips about 1 cm thick. Add to the boiling water.

  • 2.

    Bring the water back to the boil. Simmer for 3 mins. Drain. Tip the chips into a large roasting tin or baking tray. Drizzle over ½ tbsp oil and mix. Bake for 25-30 mins till golden, turning once or twice.

  • 3.

    Rub the tomatoes with 1 tsp oil and season. Pop them on a baking tray or in a small roasting tin. After the chips have been cooking for 15 mins, bung the tomatoes in the oven to roast for 15 mins.

  • 4.

    Slice the mushrooms. Peel and crush the garlic. Pick the leaves off half the rosemary sprigs. Finely chop the leaves.

  • 5.

    Pick off the large watercress stalks. Pop the watercress in a bowl. Drizzle with 1 tsp oil and season with salt and pepper.

  • 6.

    Drizzle 1 tsp over the steaks and season. Heat a griddle or frying pan till it’s smoking hot. Fry for 1-2 mins on each side if you like it rare, 2-3 mins on each side for medium and 4-5 mins on each side for well done.

  • 7.

    Pop the steaks on a board or plate and wrap them in foil. Leave them to rest. Add the mushrooms to the pan with a splash of water if needed. Season. Stir in the garlic and rosemary.

  • 8.

    Fry the mushrooms over a high heat for 5 mins till golden. Turn the heat down. Add the cream. Stir and cook for 2 mins till the sauce is warm. Taste and adjust the seasoning. Serve the steaks with the chips, watercress, roast tomatoes and mushroom sauce.