Steak with Mushroom and Peppercorn Sauce served with Kumara Chips.
2 good sized beef steaks
For the Chips:
2 large kumara (sweet potato), sliced (Orange kumara is best for these chips if you have the choice)
2 Tbsp oil
1 tsp crushed garlic
Freshly ground salt and pepper
1/2 tsp turmeric (optional)
1/2 tsp cayenne pepper (optional)
For the sauce:
1/4 cup red wine
1/4 cup of stock (or stock cube dissolved in 1/4 cup of boiling water)
1/2 cup coconut cream
3-4 mushrooms, chopped
2 tsp peppercorns
1/2 tsp crushed garlic (optional)
For the Kumara chips:
Preheat the oven to 180 degrees C.
In a large bowl place the oil, garlic and salt and pepper, and optional turmeric and cayenne pepper. Add in the sliced kumara and stir to coat. Tip onto an oven tray and bake for 20-30 minutes until golden and crispy.
For the Sauce:
Melt the butter in a saucepan, add in the red wine, and optional garlic. Lightly crush the peppercorns to release the flavours, and add into the saucepan. Simmer for a couple of minutes, stirring occasionally, then add in the stock. Simmer for 10-15 minutes, stirring, until the liquid has reduced.
Add in the mushrooms and the coconut cream, and simmer for 5 minutes.
Meanwhile, cook your steak. (2-3 minutes per side is a good guide, adjust to your tastes)
Serve with salad.