Steak and chips with all the trimings.

Racquel Sweeney

By
@racquelsweeney

This is one of my husbands favourites , if there ever anything special on like a wedding anniversary I make him this steak and chips with fried mushrooms and onions and pepper sauce ...


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Rating:

Comments:

Serves:

2

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2
sirlion steaks
2
onions white (peeled and sliced)
8
meduim size mushrooms( washed and sliced)
5
potatoes ( washed peeled and chopped in to chips)
season with sea salt and cracked black pepper
2 Tbsp
olive oil

PEPPERCORN SAUCE ..

3 tsp
heaped of butter
1 to 2 Tbsp
flour
1 c
milk
1/2 c
chicken stock , i used a chk stock cube
1 tsp
roughly crushed black peppercorn
1/2 tsp
dijon mustard

SEASON FOR HOMEMADE CHIPS..

just some salt and malt vinegar or white vinegar .. your choice..

Directions Step-By-Step

1
First of all get the steaks and season with salt and pepper , prepare the onions and mushrooms . Place all in a large dish steak at the bottom with onions and mushroom on top and sprinkle over some olive oil , and leave to rest in the fridge for couple of hours , this will soften the steak and add favour .
2
over a hot frying pan cook the steak , to your liking whether it's rare, medium or well done ..
3
Wash, peel, slice and chip your potatoes
4
Cook the home made chips , in a deep fat fryer for about 8 to 10 minutes . Until they are nice and crispy . Once done empty onto a bowl with some kitchen paper for the exes oil to get absorb up .
5
Once the steak is cooked leave to rest , wrap over on top with tin foil , just until to fry the mushrooms and onions..
6
In the same frying as you cooked the steak , with the juices left fry the mushrooms and onions..
7
To make the peppercorn sauce , make a quick roux with the butter and flour.
In a pot melt butter over medium heat add to that the flour little by little stirring constantly. Until you have a smooth thick paste.
Add the milk a little to begin with stirring constantly until the sauce begins to thicken add the mustard and stir in well this will give the sauce the rich tan colour . Stir in the chicken stock making sure there is no lumps and to the consistently thickness you like your pepper sauce . Keep stirring add to that the peppercorn , turn heat on low and simmer for few minutes until the peppercorns just soften a little . Turn off the heat and cover your sauce with a sheet of cling film , this will prevent a skin forming over the peppercorn sauce until you are ready to serve it ..

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Irish
Other Tags: Quick & Easy, For Kids