Ingredients
- sweet potatoes 2 large, cut into long wedges
- olive oil
- sirloin steaks 2
- chestnut mushrooms 150g, sliced
- garlic ½ a clove, crushed
- smoked paprika 1 tsp
- sherry vinegar 1 tbsp
- strong beef stock 100ml, (a cube or concentrate is fine)
- soured cream or crème fraîche 6 tbsp
- flat-leaf parsley finely chopped to make 1 tbsp
- watercress dressed, to serve
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Toss the wedges with 1 tbsp olive oil and lots of seasoning. Spread out on a non-stick baking tray and cook for 25-30 minutes or until tender.
-
Step 2
Meanwhile, heat a large non-stick frying pan over a high heat. Oil and season the steaks then sear for 11/2 minutes on each side. Remove to a warm plate, cover with foil and rest.
-
Step 3
Keeping the heat high, add the mushrooms to the same pan and cook, stirring, for 5 minutes until deep golden, softened and all their liquid has evaporated (add a tiny drizzle more oil if the mushrooms are sticking). Add the garlic and paprika, and fry for 2 minutes. Pour in the sherry vinegar and bubble for 1 minute until it disappears, then add the beef stock and simmer for 3 minutes. Turn down the heat and stir in the soured cream and any resting juices from the steak. Simmer for 2 minutes then season with pepper. Stir through the parsley then spoon over the steak and serve with the wedges and some watercress.
Nutritional Information
- Kcals 662
- Fat 33.5g
- Saturates 13.6g
- Carbs 50g
- Sugars 27g
- Fibre 9.4g
- Protein 35.3g
- Salt 0.5g
