- 500g potatoes
- 3 carrots
- 100g wild/wild chanterelle mushrooms
- 2 garlic cloves
- A handful of thyme, leaves only
- 2 shallots
- 2 top rump minute steaks
- 227ml double cream
- 2 tsp olive oil
- Sea salt
- Freshly ground pepper
Prep: 15 mins | Cook: 30 mins
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and carrots and slice them into chips about as big as your little finger. Spread them out on a baking tray, drizzle with 1 tsp olive oil and season with salt and pepper. Slide into the oven and roast for 30 mins, till tender and golden.
2. While the veg roast, rinse the wild mushrooms to get rid of any dirt. Shake the mushrooms dry and chop them into bite-sized pieces. Peel and finely chop the garlic. Pick the thyme leaves off their sprigs (if the sprigs are woody you can push them through a mesh sieve – the leaves will collect in the sieve). Peel the shallots and thinly slice them.
3. When the veg have around 15 mins left to cook, put a frying pan on a high heat to warm up. You want it to be smoking hot. Rub 1 tsp olive oil and some salt and pepper into the minute steaks.
4. Add the steaks to the hot pan and fry them for 30 secs-2 mins on each side, depending on how well done you like your steak, then transfer to a warm plate or board. Loosely cover with foil and leave to rest for 5 mins.
5. Reduce the heat under the empty frying pan to medium-low. Add the wild mushrooms, shallots and thyme. Fry for 4-5 mins, stirring, till golden. Stir in the garlic and double cream. Let it bubble up and warm through, stirring, for 2 mins.
6. Taste the sauce and add a pinch of salt or pepper if you think it needs it. Take the pan off the heat.
7. Arrange the steaks and the carrot and potato chips on 2 warm plates. Top with the creamy wild mushroom sauce and serve.