Ingredients
Serves 4
- 1 tablespoon rapeseed oil, plus extra if needed
- 4 225g / 8oz sirloin steaks
- 50 g/2 oz cold butter, diced
- a few sprigs of thyme
- 250 g/9 oz mushrooms, quartered if large
- 2 tablespoons whiskey
- 200 ml/7 fl oz double cream
- 1 tablespoon finely chopped chives
- sea salt
For the Potatoes
- 1kg Rooster potatoes
- 150ml olive oil
- 3 sprigs rosemary, finely chopped
- 1 garlic bulb, broken into cloves
- Sea salt
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Heat the oil in a large frying pan over a medium heat.
- Season the meat with salt, and when the oil is hot, fry the steak on one side for about 2 minutes until the surface has caramelized.
- Add the butter and thyme, reduce the heat so the foaming butter does not burn and baste the steak for 2 minutes.
- Place the steak in a small roasting pan and pour the butter over the fillets.
- Transfer to the preheated oven and cook for 3–5 minutes, depending on your liking.
- Remove from the oven and keep warm.
- In the meantime, add the mushrooms to the pan and fry over a medium heat until nicely coloured. You may need a little more oil. Deglaze the frying pan with the whiskey and heat for a few minutes to burn off the alcohol.
- Add the cream and reduce for 15–20 minutes until it is thick enough to coat the back of a spoon.
- At the last minute, add the chives and season the sauce with sea salt.
- Serve the steak with the mushroom and whiskey sauce.
For the Potatoes
- Place the potatoes in a roasting tray and dress with the oil, salt and rosemary.
- Scatter the garlic bulb in and around the potatoes.
- Roast in a 180˚C oven for 25 minutes, s
