Peppered Steak with Wild Mushroom Sauce and Sweet Potato Chips

Pan-seared pepper-crusted steak served with a creamy wild mushroom sauce and oven-baked sweet potato chips.

Main Course High Protein Gluten Free Mushrooms Steak

Estimated Nutrition

Calories

1425.5

kcal / serving

1425.5 kcal total

Carbs

54.4g

per serving

54.4 g total

Fat

105.8g

per serving

105.8 g total

Protein

64.2g

per serving

64.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

tbsp

Double Cream

Liquids

White Wine

a splash

Meat

250

Sirloin Steak

NutsSeeds

clove

Garlic

halved, for rubbing

tsp

Black Peppercorn

crushed

clove

Garlic

chopped

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

tsp

Sea Salt

for sprinkling

tbsp

Parsley

freshly chopped, for garnish

OilsFats

tbsp

Olive Oil

for drizzling

tbsp

Olive Oil

for the sauce

tbsp

Olive Oil

for the chips

Vegetables

0.5

piece

Onion

sliced

Mixed Wild Mushrooms

chopped

piece

Sweet Potato

cut into chips

Method

Serve steak and sauce over chips and garnish with parsley.

Rub the steak with cut garlic, olive oil, and crushed peppercorns.

Fry the steak for 3 to 4 minutes per side and set aside to rest.

Sauté the sliced onion in olive oil and butter for 4 minutes.

Add chopped garlic and fry for 1 minute.

Preheat the oven to 200°C.

Cook the mushrooms for 4 minutes, simmer with wine, and stir in cream.

Place sweet potato chips on a baking sheet, drizzle with oil, and season.

Bake the chips for 15 to 20 minutes until crisp.