Steak frites with knockout mushroom sauce
Join in on the football fever in Paris with this delightful French inspired recipe. This simple but tasty recipe will be sure to impress even the littlest foodies in the family.
Prep: 45 mins
- 800g beef rump steak, fat trimmed
- 3 tbsp extra virgin olive oil
- 500g dutch cream potatoes, scrubbed
- zest of 1 lemon
- 2 sprigs of rosemary leaves, chopped
- Place rump on a plate and brush with 1 tbsp olive oil
- Cut potatoes into chunky batons and mix in a bowl with grated lemon zest, rosemary, 1 tbsp of olive oil, salt and pepper. Spread on a large baking tray and roast for 30 minutes at 200C fan forced until deeply golden and crispy.
- Heat remaining oil in a large frying pan over high heat, add butter, onion and thyme leaves. Stir often for 5-8 minutes until onion has softened and turned golden. Add mushrooms and allow to brown - do not stir too often. After 5 minutes, season and stir occasionally. Once mushrooms have developed colour, add mustard, worcestershire and wine, before allowing to bubble up and reduce. Add stock and stir to scrap off the char at the bottom of the pan. Remove from heat. Allow to cool slightly before stirring in the yoghurt.
- Heat a lightly oiled bbq or chargrill pan over high heat and cook steak for 3 minutes each side, until medium rare or to your liking. Serve steak, thickly sliced, with chips, sauce, broccolini and beans.
Handy tip: If your steak is less than 2cm thick, 2-3 minutes per side should be fine, but if it's 2-3cm thick it may need 3-4 minutes per side for medium rare.