- 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
- 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.