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Peppered Steak with Wild Mushroom Sauce and Sweet Potato Chips

Pan-seared pepper-crusted steak served with a creamy wild mushroom sauce and oven-baked sweet potato chips.

Main CourseHigh ProteinGluten FreeMushroomsSteak

Estimated Nutrition

Per Serving Total
Calories 1425.5 kcals 1425.5 kcals
Carbohydrates 54.4 grams 54.4 grams
Fat 105.8 grams 105.8 grams
Protein 64.2 grams 64.2 grams
Cook Time
25 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Butter
3
tbsp
Double Cream
Liquids
15
ml
White Wine
a splash
Meat
250
g
Sirloin Steak
NutsSeeds
1
clove
Garlic
halved, for rubbing
2
tsp
Black Peppercorns
crushed
1
clove
Garlic
chopped
1
tsp
Salt
to taste
1
tsp
Black Pepper
freshly ground, to taste
1
tsp
Sea Salt
for sprinkling
1
tbsp
Parsley
freshly chopped, for garnish
OilsFats
1
tbsp
Olive Oil
for drizzling
1
tbsp
Olive Oil
for the sauce
2
tbsp
Olive Oil
for the chips
Vegetables
0.5
piece
Onion
sliced
70
g
Mixed Wild Mushrooms
chopped
1
piece
Sweet Potato
cut into chips

Steps

  • Preheat the oven to 200°C.
  • Rub the steak with cut garlic, olive oil, and crushed peppercorns.
  • Fry the steak for 3 to 4 minutes per side and set aside to rest.
  • Sauté the sliced onion in olive oil and butter for 4 minutes.
  • Add chopped garlic and fry for 1 minute.
  • Cook the mushrooms for 4 minutes, simmer with wine, and stir in cream.
  • Place sweet potato chips on a baking sheet, drizzle with oil, and season.
  • Bake the chips for 15 to 20 minutes until crisp.
  • Serve steak and sauce over chips and garnish with parsley.