Steak and Chips


Crab fishcakes

Elevate a classic with the addition of Castle MacLellan’s Oven Roasted Mushroom Pâté, which combines earthy mushrooms and crème fraiche, seasoned with garlic and thyme. Relax and indulge in a glass of red wine – the perfect accompaniment to this dish.

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Ingredients


Ingredients: 

  • 2 fillet steaks
  • 2 large floury potatoes, such as Maris Piper or King Edward, cut into chips
  • 150 ml Rapeseed oil
  • 113g Castle MacLellan oven Roasted Mushroom Pâté
  • 100ml single cream

Method


 

  1. Preheat oven to 220°C and bring a large pan of water to the boil
  2. Place the chipped potatoes in the pan and bring back the boil, simmer for 3 minutes and drain
  3. Pat dry with kitchen roll and place in a baking tray
  4. Drizzle with extra virgin rapeseed oil (this nutty oil perfectly complements the mushroom sauce)
  5. Place in the oven for 20 -25 minutes, turning every 5 minutes for an even golden finish
  6. Meanwhile, to make the sauce add the mushroom pâté and cream to a saucepan and heat slowly until simmering gently
  7. Remove the steak from the fridge 10 minutes before cooking and rub on both sides with extra virgin rapeseed oil and a little salt and pepper
  8. Place a frying pan over a medium heat and fry the steaks until cooked to your liking.
  9. Remove from the pan and allow to rest for a few minutes in a warm place
  10. Once rested plate up the steak and drizzle with the mushroom sauce. Remove the chips from oven and serve with the steak.

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