ingredients

 

2 4 6 8 Servings

• 2 filet steaks

• 350 ml fresh ready-made vegetable stock

• 50 grams crème fraîche

• 4 medium OR 350 grams potatoes

• 100 grams button mushrooms

• 2 chicories

• 25 grams watercress salad

• 1 shallot onion

• 0 a few dried porcini mushrooms

• 1 bay leaf

• 2 tablespoons olive oil

• 1 tablespoon sugar

• 0.25 teaspoon ground all spice

• 0.5 teaspoon ground coriander

• 15 grams butter

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• roasting tin

• frying pan

• griddle pan

• pyrex dish

• small mixing bowl

• colander

• measuring jug

instructions

 

1. Pre-heat the oven to 200C and in the small saucepan boil water for the potatoes. Add salt.

2. Peel and make 4 potatoes into chips. Cook for 5-6 minutes, or until al dente.

3. Chop 2 chicories into ribbons. Place them in the bowl and sprinkle with 1 tablespoon of sugar. Leave for 10 minutes for the sugar to be absorbed - it will neutralise the chicories bitter taste.

4. Slice the shallot; saut for 2 minutes in a medium saucepan with 1 tablespoon of olive oil. Pour in 100ml of the vegetable stock. Add 100g of mushrooms, a few dried porcini and a bay leaf. Cover and simmer for 8-9 minutes.

5. Drain the potatoes and transfer to the Pyrex dish. Sprinkle over a  ½  teaspoon of ground all spice and a ? teaspoon of ground coriander. Add a little butter on top and roast in the oven until the rest of the meal is almost ready.

6. In the griddle pan heat 1 tablespoon of olive oil. Season and fry the steaks for 2 minutes on each side. Transfer them from the pan (which you will use again) into the roasting tin and place it in the oven, next to the chips, for: 3 mins rare; 5 mins medium; 8 mins well done.

7. In the frying pan bring to boil 250ml of the vegetable stock. Add the chicories and cook for 5 minutes. Add a handful of watercress and cook for a minute until it starts to wilt.

8. Take the mushroom sauce off the heat. Add the 2 tablespoons of creme fraiche and put it back on a low heat to cook for another 2 minutes.

9. Transfer the chips from the tin in the griddle pan, where you just fried the steaks. Fry for a couple of minutes, turning the chips frequently.

To serve: Drain the chicory and arrange it in the middle of the plate. Assemble the potato chips around it. Place the steak on top and then pour the mushroom sauce to the side of it.