Chips served with steak, mushroom sauce and onion rings
Serving: 2
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Directions
- Put the steaks on a chopping board and drizzle with oil
- Add garlic, sprinkle with rosemary, and season well on both sides
- Rub the rosemary mixture well into the steaks and refrigerate until you’re ready to cook them
- In a deep pot, heat enough oil to deep-fry the chips until golden. Drain well
- When the chips are close to done, heat a large frying pan and over high heat, cook the steaks (+/- 3 minutes on each side, depending on their thickness). Just before they are done, add the butter and let it melt over the steaks
- Remove the steaks and allow to rest for a few minutes
- Serve the T-bones with chips, topped with the mushroom sauce and onion rings
Ingredients
- 4 T-bone steaks
- 45 ml (3 tbsp) olive oil
- 4 sprigs of rosemary, leaves only and finely chopped
- 2 garlic cloves, crushed
- Salt and pepper, to taste
- 4 large potatoes, with the skin on, cut into chip size
- 60g butter, cubed