Ingredients

• 1 x 250g/9oz sirloin steak
• 1 garlic clove
• halved
• olive oil
• for drizzling
• 2 tsp black peppercorns
• crushed
• 1 tbsp olive oil
• 25g/1oz butter
• ½ onion
• sliced
• 1 garlic clove
• chopped
• 70g/2½oz mixed wild mushrooms
• chopped
• splash white wine
• 3 tbsp double cream
• salt and freshly ground black pepper
• 1 medium sweet potato
• peeled
• cut into chips
• 2 tbsp olive oil
• sea salt
• for sprinkling
• 1 tbsp chopped fresh parsley
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the peppered steak
• rub the steak with the cut side of the garlic
• rub with olive oil and roll in the peppercorns to coat all over.
• Heat a frying pan and fry the steak for 3-4 minutes on each side
• or until cooked to your liking. Remove from the heat and leave to rest in a warm place.
• For the wild mushroom sauce
• heat the olive oil and butter in a pan
• add the onion and sauté for 3-4 minutes.
• Add the garlic and fry for one minute.
• Add the mushrooms and cook for 3-4 minutes. Add the wine and simmer for 2-3 minutes
• then stir in the cream and season well with salt and freshly ground black pepper.
• For the chips
• place the sweet potato chips onto a baking sheet
• drizzle with oil and sprinkle with sea salt.
• Transfer to the oven and bake for 15-20 minutes
• or until crisp.
• To serve
• place the chips onto a serving plate
• top with the steak and pour over the wild mushroom sauce. Garnish with parsley.