- 2 sweet potatoes
- 12g dried porcini
- 2 butcher's centre cut steaks
- 45g butter, softened
- 1 shallot
- 1 garlic clove
- 50g watercress
- A handful of oregano, leaves only
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and slice them into chips about as big as your little finger.
Pop in a bowl with ½ tbsp olive oil and some salt and pepper. Toss to coat in the seasoned oil. Spread the chips out on a baking tray and bake for 30-35 mins till tender and caramelised.
Tip the porcini mushrooms into a small food processor, spice or coffee grinder and whizz to make a fine powder (see our tip if you don’t have a gadget to help you out). Tip the porcini dust into a bowl and add ½ tbsp olive oil and some salt and pepper. Stir to make a thick paste.
Smear the porcini paste onto both sides of the steaks. Set aside to marinate.
Scoop the butter into a bowl. Peel and very finely chop the shallot and garlic. Finely chop most of the parsley leaves. Stir the garlic, shallot and chopped parsley into the butter. Set aside.
Warm a griddle or frying pan over a high heat. When it’s smoking hot, add the steaks. Fry for 3-4 mins on each side for medium-rare, or longer if you prefer your steaks more well-done. Slide them onto a warm plate. Cover with foil. Rest for 5 mins.
While the steaks rest, scoop the garlicky butter into the pan and sizzle for 1-2 mins to melt it.
Serve the steaks with spoonfuls of the herb butter drizzled over the top, along with the sweet potato chips and a handful of watercress. Garnish with a few fresh parsley leaves.
Mushroom for manoeuvre
If you don’t have a food processor to grind your porcini, soak them in boiling water for 15 mins instead. Then drain, slice and fry them in the pan after you’ve cooked the steaks. They’ll take around 5 mins to cook. Serve them on top of the steaks with the garlic and herb butter drizzled on top.