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.




  • 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



  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 Castle MacLellan 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.

 Rate this Recipe

(Click the stars to rate the recipe)

Share this Recipe

Site Designed & Built by MBLSolutions Ltd.