Bite-Sized Steak and Chips

This simple steak and chips meal is the perfect Spring quick-fix-feast!


Cooking Methods

  • Braising
  • Frying

Prep Time

Cooking Time

30 minutes



    1 sweet potato cut into wedges
    1 tbsp olive oil
    Salt and pepper for seasoning
    50 g butter
    1 tbsp Canola oil
    200 g Rump steak (Super steak pack)
    2 sprigs rosemary
    100 g roughly chopped mushrooms
    125 ml cream
    3 sprigs of thyme



    Preheat the oven to 180°c.
    Place the wedges onto a baking tray and drizzle with olive oil.
    Season with salt and pepper and bake for 30 minutes or until cooked through and crisp.
    Heat the butter and oil in a large none stick frying pan, over a high heat.
    Fry the meat for 3 minutes on each side, until browned and cooked.
    Set aside to rest. Add the mushrooms and sauté until browned.
    Add the cream and thyme, simmer over a gentle heat until reduced and thickened.
    Slice the steak, serve with potato wedges and mushroom sauce.