- 1000g potatoes
- 800g vine tomatoes
- 800g chestnut mushrooms
- 2 garlic clove
- A handful of rosemary
- 100g watercress
- 4 top rump minute steaks
- 90g butter
- 454ml single cream
- ½ tbsp + 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- Large roasting tin or baking tray
- Frying pan
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into 1cm-thick chips. Spread out in large roasting tin or baking tray. Drizzle with ½ tbsp olive oil and toss to coat. Slide into the oven to bake for 15 mins.
- 2.
Quarter the tomatoes, pop in a bowl and toss with 1 tsp olive oil and a pinch of salt and pepper. When the chips have cooked for 15 mins, add the tomatoes to the tray or tin. Roast for a further 15 mins, till the chips are golden brown and the tomatoes just tender.
- 3.
Meanwhile, thickly slice the mushrooms. Peel and crush the garlic. Pick the leaves off the rosemary sprigs and finely chop them.
- 4.
Pop the watercress in a bowl. Drizzle with 1 tsp olive oil and season with salt and pepper. Toss to dress, then set aside.
- 5.
Season the minute steaks. Warm a frying pan for 3-4 mins till it’s smoking hot. Add half the butter and quickly swirl it round the pan, then add the steaks and fry for 30 secs-1 min on each side for rare, or add 1-2 mins more for well done. Pop the steaks on a warm board or plate and loosely wrap them in foil. Leave them to rest.
- 6.
Add the remaining butter to the pan and turn the heat down to medium-low. Add the mushrooms. Season, then stir in the garlic and rosemary.
- 7.
Fry the mushrooms for 3-4 mins, stirring, till golden. Turn the heat down to low. Pour in the cream. Stir and cook for 1-2 mins till the sauce is warm. Taste and adjust the seasoning if needed. Serve the minute steaks with the chips, roast tomatoes, watercress and mushroom sauce.