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Categories:
olive oil tomatoes button mushrooms onions vegetable stock whipping cream vegetable oil potatoes garlic butter Bread fresh basil salad green
Viewed: 7 - Published at: 4 years agoIngredients
- 2 tablespoons olive oil
- 8 small tomatoes
- 4 steaks 250g each
- 1 1/3 pounds button mushrooms sliced
- 2 onions peeled and finely diced
- 1 cup vegetable stock
- 1 cup whipping cream
- 4 1/4 cups vegetable oil for frying
- 10 2/3 cups large potatoes peeled and cut into chips
- 1 3/4 tablespoons garlic butter
- 1 slice white bread crumbled
- fresh basil for garnish
- salad Green, to serve
Method
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Heat 2 tbsp olive oil in a large frying pan and saute the tomatoes for 2 mins. Remove and set aside. Add the steaks and cook for 1 1/2 mins on each side. Season with salt and black pepper. Place the steaks and tomatoes on the baking sheet and roast for 8 mins. Remove from the oven, wrap the steaks in foil and allow to rest for 4 mins. Season the tomatoes with salt and black pepper and keep warm.
- Meanwhile, for the sauce, add the mushrooms to the hot pan and saute for 2 mins. Add the onions and season with salt and black pepper. Pour in the stock and cream, bring to a boil and simmer for 5 mins.
- For the french fries, heat the frying oil in a deep fat fryer or large saucepan and fry the potatoes in batches until golden. Drain on paper towels and keep warm.
- For the breadcrumbs, melt the butter in a frying pan and fry the bread until golden. Arrange the steaks on serving plates, top with the mushroom sauce and sprinkle with the breadcrumbs. Garnish with basil and serve with the french fries, tomatoes and a green salad.
