Ingredients

• 1 tbsp olive oil
• 125g/4½oz rump steak
• salt and freshly ground black pepper
• ½ large baking potato
• peeled and cut into chips
• 6 cloves garlic
• in their skins
• crushed
• 3 tbsp olive oil
• 1 tbsp olive oil
• 125g/4½oz closed cup mushrooms
• quartered
• ½ onion
• thickly sliced
• handful flatleaf parsley leaves
• 1 tsp olive oil

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the steak
• heat a griddle pan until smoking. Rub the oil over the steak and season well with salt and freshly ground black pepper. Fry for 3-4 minutes on each side (for rare)
• or until cooked to your liking
• then remove from the pan and allow to rest on a warm plate.
• For the chips
• parboil the potato in boiling water for 4-5 minutes
• then drain and place on a baking sheet. Place the crushed garlic on the baking tray and drizzle over the oil
• then bake in the oven for about 12-15 minutes
• or until the chips are golden-brown and crisp.
• For the mushrooms and onion
• heat the oil in an ovenproof frying pan and fry the mushrooms and onion for 3-4 minutes before transferring to the oven to roast for 4-5 minutes.
• For the crisp parsley
• rub the parsley leaves with the oil and place on a cling film covered plate. Heat in the microwave on high for 30 seconds
• then remove to cool.
• To serve
• pile the chips and garlic onto the serving plate with the steak. Spoon the roasted mushrooms and onions onto the plate
• and garnish with the crisp parsley.