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.