Preheat oven to 220°C and bring a large pan of water to the boil.

Place the chipped potatoes in the pan and bring back the boil, simmer for 3 minutes and drain.

Pat dry with kitchen roll and place on a baking tray.

Drizzle with extra virgin rapeseed oil (this nutty oil perfectly complements the mushroom sauce).

Place in the oven for 20 -25 minutes, turning every 5 minutes for an even golden finish.

Meanwhile, to make the sauce add the Castle MacLellan Mushroom pâté and cream to a saucepan and heat slowly until simmering gently.

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.

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.

Once rested plate up the steak and drizzle with the mushroom sauce. Remove the chips from oven and serve with the steak.