Recipes

Steak and Chips

Field mushrooms filled with quenelles of pâté wrapped in foil

Stockists

  • Sainsbury’s
  • Morrisons
  • Asda
  • Tesco

STEAK AND CHIPS

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.

Course Main Course
Cuisine British
Servings 4

Ingredients

  • 2 Fillet Steaks
  • 2 large Floury potatoes, such as Maris Piper or King Edward cut into chips
  • 150 ml Rapeseed Oil
  • 113 grams Castle MacLellan Oven Roasted Mushroom Pâté
  • 100 ml Single cream

Instructions

  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 on 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. Remove from the pan and allow to rest for a few minutes in a warm place.

  9. 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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Castle MacLellan Foods Ltd, Riverside, Dee Walk, Kirkcudbright, Dumfries & Galloway, DG6 4DR, Scotland
01557 330 905

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