Steak frites with knock­out mush­room sauce


Prepa­ra­tion: 10 min­utes Cook­ing: 35 min­utes Serves: 4

800g beef rump steak, fat trimmed 3 tbsp ex­tra vir­gin olive oil 500g dutch cream po­ta­toes, scrubbed Zest of 1 lemon 2 sprigs rose­mary leaves, chopped Knock­out mush­room sauce 20g but­ter 1 brown onion, halved and sliced 2 tsp picked thyme leaves 400g Swiss brown mush­rooms, some halved, some sliced 1 tsp di­jon or whole­grain mus­tard 2 tsp Worces­ter­shire sauce 1/4 cup red wine 1/2 cup stock (or water) 1/4 cup nat­u­ral yo­ghurt Steamed broc­col­ini and green beans, to serve 1. Place rump on a plate and brush with 1 tbsp olive oil. 2. Cut po­ta­toes into chunky chip shapes and mix in a bowl with grated lemon zest, rose­mary, 1 tbsp of olive oil, salt and pep­per. Spread on a large bak­ing tray and roast for 30 min­utes at 200C fan­forced un­til deeply golden and crispy. 3. Heat re­main­ing oil in a large fry­ing pan over high heat, add but­ter, onion and thyme leaves and cook, stir­ring often for 5-8 min­utes un­til onion has soft­ened and is start­ing to turn golden. Add mush­rooms and al­low to brown. Do not stir too much. Sea­son. Cook for 5 min­utes, stir­ring only oc­ca­sion­ally. Once mush­rooms have good colour, add mus­tard, Worces­ter­shire and wine, al­low to bub­ble up and re­duce. Add stock and stir, scrap­ing the bot­tom. Re­move from heat. Al­low to cool slightly then stir in yo­ghurt. 4. Heat a lightly oiled BBQ or char­grill pan over high heat and cook steak for 3 min­utes each side, un­til medium rare, or to your lik­ing. Serve steak, thickly sliced, with chips, sauce, broc­col­ini and beans.

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