← All recipes

Chargrilled steak with a brandy mushroom cream sauce, chips and honeyed carrots

Chargrilled steak with a brandy mushroom cream sauce, chips and honeyed carrots comes together with Olive Oil and Honey. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 3 tbsp
• 2 tbsp

Method (preview)

1. 1

   For the steak and sauce, season the meat with salt and freshly ground black pepper and rub in the oil.

2. 2

   Heat a griddle pan until smoking and sear the steak for 2-3 minutes on both sides (for rare), or for longer if you prefer your steak medium or well done.

3. 3

   Remove from the pan and leave to rest on a warm plate.

4. 4

   Return the pan to the heat and fry the onion, garlic and mushrooms for 4-5 minutes, or until softened, then add the brandy and wine to deglaze.

5. 5

   Simmer for 4-5 minutes, or until the liquid has reduced by about a third.

6. 6

   Pour in the stock, bring to a simmer and then stir in the cream and heat through for 2-3 minutes. Keep warm.

7. 7

   For the chips, heat the olive oil in an ovenproof frying pan and add the potato wedges.

8. 8

   Season with salt and freshly ground black pepper and add the herbs and garlic, frying for 3-4 minutes, or until the wedges are golden-brown all over.

9. 9

   Transfer to the oven to cook through for 10-12 minutes, turning once, or until the wedges are golden-brown and crisp.

10. 10

    For the carrots, melt the butter in a pan and add the carrots and honey.

11. 11

    Place over a low heat, cover with a lid and simmer for about 8-10 minutes, or until the carrots are tender.

12. 12

    Stir in the coriander.

13. 13

    To serve, spoon the mushroom sauce on a serving plate.

14. 14

    Thickly slice the steak and place on top of the sauce, then place the fries and carrots alongside.