Real Recipes From Real Home Cooks ®

steak and chips with all the trimings.

Recipe by
Racquel Sweeney

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 ...

yield 2 serving(s)
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For steak and chips with all the trimings.

  • 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
  • 3 tsp
    heaped of butter
  • 1 to 2 Tbsp
  • 1 c
  • 1/2 c
    chicken stock , i used a chk stock cube
  • 1 tsp
    roughly crushed black peppercorn
  • 1/2 tsp
    dijon mustard
  • just some salt and malt vinegar or white vinegar .. your choice..

How To Make steak and chips with all the trimings.

  • 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 ..