This was originally supposed to have a mushroom sauce. As the mushroom sauce didn’t work the way I wanted it to, it just became with mushroom. I actually started the process for this the night before, then did some other prep a few hours before.I made the mistake of doing the chips at the same time as everything else. This meant I ended up with very fluffy chips that weren’t crispy at all. Not the biggest deal in the world, given they’d already been precooked. Also, I must admit, the picture does make it look horrible. It’s not quite what I had in mind, given it didn’t work properly, but it tasted great, which is the important bit.
- Garlic and Herb Sea Salt (not really necessary, but makes nice chips)
Note, I am just doing this in the order of stuff to do the night before, followed by the mushroom sauce, followed by the chips, followed by the steak. It makes sense to mix it up a little bit though – just is slightly more difficult for a recipe as it wouldn’t follow a logical order.
- The night before, put some salt onto both sides of the steak and massage into the meat
- Also the night before, cover steak in garlic and massage into the meat
- Slice mushrooms and onions (you can use dried onions for this if you want, but dried mushrooms won’t work) and place into a pan
- Add salt and butter to the mushrooms (keep adding salt until it seems like the whole top layer is coated with some, then add a little more)
- Sweat the mushrooms until the juices have come out
- Peal potatoes and cut into even sized chips
- Cook potatoes in boiling salted water until there is only a little resistance when you stab with a knife (this is optional, but will create better chips)
- Place chips into a roasting tray and season with garlic and herb sea salt
- Cook until golden and crispy (temperature I used was 200°C)
- Scrape garlic off the steak
- Heat a pan until you can feel heat coming off it when you put your hand a few centimeters from it
- Fry steak and cook to your preference