This classic dish of steak, mashed potatoes and mushrooms never fails to impress.
- 4 300g sirloins
- 400 g mixed wild mushrooms (chanterelles, girolles)
- 400 g blanched green beans
- 100 ml red wine sauce
- malden sea salt
- fresh white pepper
- for the champ:
- 1 kg peeled piper potatoes
- 200 g scallions chopped
- 200 g butter
- 200 ml milk
- salt and pepper
- Chop potatoes evenly, about 2.5cm thick. Place in a pan, rinse, then cover with water adding a generous amount of salt (1 tablespoon per litre).
- Bring to the boil then simmer. Cook until soft. Strain the potatoes then leave for a few minutes. Boil the milk with half of the scallion's and season.
- Mash the potatoes and add the butter and milk. Add the raw scallions for texture. Keep warm.
- Place a pan on the heat until very hot. Season the beef. Add a splash of oil to the pan and sear the beef for 2 minutes each side. Add a touch of butter towards the end of cooking. Remove and rest on a baking tray for 4 minutes.
- Cook the wild mushrooms in a pan with butter and garlic and finish with tarragon.
- To serve:
- Reheat the sirloin for a minute- add a generous amount of champ, place the mushrooms over the beef and pour the sauce.
More by Brian McCann:
- Penne Pasta, Fresh Pesto with Olives, Sun-dried Tomatoes and Parmesan
- Penne pasta, Cashel blue cheese, red wine pears, leeks, rocket, hazelnut
- Pear and almond tart