Entertain at home: Rib eye steak with mushroom and brandy sauce

Serves 4

You’ll need: 400g McCain Rustic Cut Chips; 4x 300 g rib-eye steaks; cooking oil; salt and freshly ground black pepper, to season

For the mushy peas; 50g butter; 60ml cream; 400g McCain Garden Peas; 10 fresh mint leaves, finely cut; salt and freshly ground black pepper, to season;

For the mushroom and brandy sauce – 40g butter; 5ml truffle oil; 3 garlic cloves, finely chopped; 150g brown mushrooms, quartered; 80g Shimeji mushrooms; 1 sprig of fresh thyme; 125ml brandy; 300ml cream; 1 lemon, juiced, to taste

How to: 

For the mushy peas: In a medium saucepan, heat the butter and cream and add in the McCain Garden Peas, mint and seasoning. Allow simmering for 5 minutes. Using a stick blender, roughly blend the peas until slightly pureed. Cover and set aside.

For the sauce: In a large saucepan, heat the butter, truffle oil and sauté garlic. Add in mushrooms and sauté until golden with fresh thyme – cook mushrooms in batches to allow even cooking. Add in the brandy and flambé. Reduce heat and add in the cream. Allow sauce to reduce, adjust seasoning and add fresh lemon juice to taste.

Meanwhile, season steaks with salt and pepper. Heat a griddle pan and cook steaks according to your family’s chosen doneness.

Deep fry the McCain Rustic Chips until crispy and season with salt and black pepper.

Serve hot.

Hints and tips:
Meat guide: Rib eye steak of ±2cm thick:

*Rare: 1-2 minutes per side
*Medium: 4 minutes per side
*Well done: 6 minutes per side

Use additional exotic mushrooms such as Shiitake and King Oyster mushrooms.

Alternatively, serve fillet medallions with mushroom and brandy sauce, mushy peas and McCain Rustic Chips.

*Recipe and image by McCain.