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Roquefort Steak with Mushrooms and Sweet Potato Chips

Sautéed mushrooms and Roquefort cheese top seared sirloin steak, served alongside oven-roasted herbed sweet potato chips and garlic.

Main CourseHigh ProteinGluten FreeSteak

Estimated Nutrition

Per Serving Total
Calories 1395 kcals 1395 kcals
Carbohydrates 44.2 grams 44.2 grams
Fat 112.5 grams 112.5 grams
Protein 56.4 grams 56.4 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
110
g
Roquefort Cheese
30
g
Butter
Meat
140
g
Sirloin Steak
Seasoned with black pepper
NutsSeeds
3
clove
Garlic
Peeled and smashed
15
ml
Rosemary
Fresh, chopped
15
ml
Thyme
Fresh leaves, chopped
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
OilsFats
15
ml
Olive Oil
For the steak
15
ml
Olive Oil
For the chips
Vegetables
1
piece
Portobello Mushroom
Sliced
1
piece
Sweet Potato
Cut into chunky chips

Steps

  • Preheat the oven to 220°C.
  • Sauté the mushrooms in an ovenproof frying pan with oil for three minutes.
  • Sear the steak in a smoking hot griddle pan for two minutes per side.
  • Top the steak with mushrooms and cheese, then roast in the oven for 2 to 4 minutes.
  • Fry sweet potato chips and garlic in an ovenproof pan with oil for three minutes.
  • Add rosemary, thyme, butter, and seasoning to the potato pan.
  • Roast the chips in the oven for 12 to 15 minutes, tossing occasionally.
  • Serve the steak and sweet potato chips on a warmed plate.