Steak with Field Mushroom & Purple Fries
A steak and a field mushroom walk into a bar, both jostling for the attention. Lo and behold, a gaggle of purple fries come walking through the door. The group’s running out of thyme, and before it comes to fisty cuffs they decide to sit down and work it out together. Turns out, they’re actually the best of friends.
The quantities provided above are averages only.
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Ingredients
1
purple sweet potato
2 steak
beef rump
2
field mushrooms
1 clove
garlic
1 bunch
thyme
Not included in your delivery
1 tbs
olive oil
25 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 200°C/180°C fan-forced. Line an oven tray with baking paper.
To prepare the ingredients, cut the purple sweet potato into fries (unpeeled). Peel and crush the garlic, and pick the thyme leaves.
Toss the purple sweet potato in half of the olive oil and place on the prepared oven tray in a single layer. Season with salt and pepper. Cook in the oven for 20-25 minutes or until tender and crispy.
Meanwhile, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Season the beef rump steak with salt and pepper on both sides. Add the steaks to the hot frying pan and cook for 3-4 minutes on each side for medium rare, or until cooked to your liking. Cooking time will vary depending on your preference and the thickness of your steak. Transfer steaks to a plate and cover with foil. Rest for 5 minutes.
Place the same frying pan back over a medium-high heat. Heat the remaining olive oil and add the field mushrooms cap side down and cook, covered, for 2-3 minutes or until beginning to soften. Turn the mushrooms and cook, covered, for a further 1-2 minutes or until tender. Remove mushrooms from the pan. Add the butter and a drizzle of olive oil (this will prevent the butter from burning). Reduce the heat to medium and add the garlic and thyme leaves. Cook stirring for 1 minute or until fragrant and golden. Remove immediately from the heat.
To serve, divide the purple fries and the steaks between plates. Top each steak with a mushroom and spoon over the garlic and thyme butter sauce. Season to taste with salt and pepper.