- 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
- Sea salt and freshly ground pepper
- ½ tbsp + 1 tsp olive oil
- 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
- 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.
