- 500g sweet potatoes
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 12g dried porcini mushrooms
- 45g butter, softened
- 1 shallot
- 1 garlic clove
- A handful of flat leaf parsley, leaves only
- 2 beef centre cut steaks
- 50g watercress
1. Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub the sweet potatoes and slice them into chips about as big as a little finger (no need to peel). Pop the chips in a bowl with ½ tbsp oil and some salt and pepper. Toss to coat. Spread out on a baking tray and bake for 30-35 mins till tender and caramelised.
2. Pop the porcini mushrooms in a small heatproof bowl and cover with boiling water. Soak for 5 mins, then drain and rinse under cold water. Squeeze out any excess water and finely chop the porcini.
3. Scoop the butter into a bowl. Peel and very finely chop the shallot and garlic. Finely chop the parsley. Add the garlic, shallot and chopped parsley to the butter. Tip in the chopped porcini mushrooms. Stir well and set aside.
4. Rub the steaks all over with ½ tbsp olive oil and a good pinch of salt and pepper.
5. 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 fancy them more well-done. Slide them onto a warm plate. Cover with foil. Rest for 5 mins.
6. While the steaks rest, scoop the porcini and garlic butter into the pan and sizzle for 1-2 mins to melt it.
7. Serve the steaks with spoonfuls of the mushroom and herb butter drizzled over the top, with the sweet potato chips and a handful of watercress.