OK so having just discussed a vegetarian dish (ok that I adapted with some meat!) this is completely on the opposite side of the spectrum with a big slab of meat in the centre (not sure why this photo is on its side but hey!!)
I love steak and chips. It is one meal I've always liked and it holds a special place in my heart since it's the meal that my husband (used to) cook for me when we were first going out (though he did usually destroy the kitchen and use every pan going...)
Anyway I digress. This meal is not complicated, isn't too unhealthy and is a nice treat.
Being getting your chips ready. Take a couple of medium potatoes (I used maris pipers tonight) and clean and dry. Leaving the skin on cut into slices and then cut these slices into strips- do them as thin or thick as you like depending on the size chip that you want. Put them in a bowl and add a tablespoon of oil, a good shake of salt and half a teaspoon of chilli (this gives it a nice kick) and give everything a good stir. Then give it a good spray with spray oil and put into a large roasting tray so everything is spread out.
Put this into a hot oven (about 230 degrees at least) for about 20-25 minutes until cooked through turning the chips once during this time.
Meanwhile chop up a shallot, three large mushrooms and put in a pan together with some crushed garlic, a dash of soy sauce, a tablespoon wholegrain mustard and some oil.
Fry over a medium heat for about 10 minutes until they reduce down. Then add a good splash of wine and let this cook off. Finally add some single cream and once simmering this is done and just keep it warm.
Meanwhile take your steak (tonight I had a large piece of rump steak that had the fat trimmed off) and spray both sides with oil and season with just pepper (don't add salt at this point since it draws the moisture out of the steak and makes it tougher).
When the chips are about 10 minutes off being cooked start cooking your steak- get a pan on a high heat til smoking then reduce the heat to medium and cook for 2-3 minutes each side for rare or 3-4 for medium and 5 or so for well done.
When it is done, turn off the heat, add a knob of butter, cover with foil and move to the serving plates.
During those few moments the butter will melt and pick up all the steak juice. Meanwhile remove the chips from the oven - they should be lovely and crispy but with a soft centre still.
Dish up with some petit pois and drizzle the pan juices over the steak together with the mushroom sauce.
Eat immediately with a nice glass of wine! So simple, so perfect and thankfully not too naughty!