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Serves: 4
Prep time: 20 mins
Total time:
Recipe photograph by Martin Poole
Recipe by Sarah Akhurst
An indulgent take on steak and chips complete with creamy mushroom sauce and crispy Parmesan truffle fries
Serves: 4
Prep time: 20 mins
Total time:
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Mains Gluten-free Christmas New Year
Nutritional information (per serving)
Calories
688Kcal
Fat
33gr
Saturates
15gr
Carbs
50gr
Sugars
5gr
Fibre
6gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
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Ingredients
For the fries
- 1kg Maris Piper potatoes, skin on, cut into 1cm wide chips
- 2 tbsp olive oil
- 1 tbsp truffle oil
- 30g Parmesan, grated
- 2 tsp fresh thyme leaves
For the venison
- 20g dried porcini mushrooms
- 4 venison steaks, about 120g each
- 1 tbsp olive oil
- 3 thyme sprigs, leaves picked
- a splash of balsamic, about ½ tbsp
- 50g unsalted butter
- 2 garlic cloves, finely sliced
- 250g chestnut mushrooms, sliced
- 75ml Madeira
- 150ml single cream
- 2 tsp English mustard
Step by step
Get ahead
Blanch the potatoes a couple of hours in advance; keep at room temperature.
- Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of water to the boil and blanch the chips for 3 minutes. Drain and leave to steam dry. Put the olive oil in a large roasting tray and put in the oven to heat for 5 minutes. When the oil is hot, toss the chips in the oil making sure they are fully coated and season well with sea salt. Bake in the oven for 35-40 minutes, or until golden and crisp. When ready, remove from the oven and toss with the truffle oil, Parmesan and thyme.
- Meanwhile, cover the porcini mushrooms with boiling water in a small bowl and set aside for 10 minutes to soften, then drain and chop roughly. Put the venison steaks on a plate and rub with the oil, half of the thyme leaves, the balsamic and plenty of seasoning.
- Melt the butter in a large frying pan until foaming, then pan-fry the steaks for 5-6 minutes for medium, turning halfway through. Transfer to a plate, cover with foil and leave to rest. Add the garlic, drained porcini mushrooms and the chestnut mushrooms to the pan and continue to cook for a further 3-4 minutes. Add the Madeira and light with a long match, letting the alcohol flame until it subsides.
- Add the cream, remaining thyme leaves and the mustard to the pan and simmer for a minute to heat through. Return the steaks to the pan and spoon the sauce over them to warm through.
Tip
Use Dijon mustard, not English, if required for gluten-free.
- Serve the steaks with the sauce and the truffle fries on the side.
