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.
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.