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Categories:Viewed: 40 - Published at: 9 years ago
Ingredients
- 2 None medium onions, peeled and chopped finely
- 600 g mushrooms, sliced
- 8 None cherry tomatoes
- 4 None rump steaks (each about 200g)
- 2-3 tbsp + 1 1/2 litres oil for frying
- 150 g double cream
- 125 ml vegetable stock
- 800 g large chips
- 1 slice bread, crumbled
- 2-3 tbsp garlic butter
- None None basil to garnish
Method
- Heat 1-2 tbsp of oil in a large frying pan and sear the steaks over high heat for 1-2 mins each side. Season to taste and remove the steaks from the pan. Cook the tomatoes in the hot pan briefly.
- Preheat the oven to 400°F. Place the steaks and tomatoes onto a baking sheet lined with parchment paper (or in a large baking dish) and bake for 8-10 mins.
- To make the mushroom cream sauce, heat 1 tbsp of oil in the large frying pan used to cook the steaks and saute the mushrooms. Add the onions and cook them briefly. Season to taste and pour in the stock and cream. Bring to a boil and simmer briefly.
- To fry the potato chips, heat 6 cups of oil in a large Dutch oven or deep fryer to about 350°F. Fry the chips in batches for 3-4 mins. Drain the chips onto paper towel, sprinkle with salt and keep warm.
- In a small pan, melt the garlic butter and toast the breadcrumbs. Serve the steaks with the mushroom sauce and breadcrumbs on top, garnished with basil. Serve with potato chips on the side.
