Beef Steak with Mushroom Sauce and Sweet Potato Wedges

Ingredients

• 600 g mixed mushrooms (e.g., king oyster, chanterelle, chestnut, shiitake)
• 1 Shallot
• 1 bunch chives
• 1 kg sweet potatoes
• 5 tbsp Rapeseed Oil
• 1 tsp dried marjoram
• pepper to taste
• 200 ml poultry stock
• 100 ml heavy cream
• 1 tsp lemon juice
• 600 g lean beef steak (4 pieces about 150 g each, 2.5 cm thick), take out of fridge 30 minutes before cooking

Instructions

1. 1.

   Clean the mushrooms and cut them slightly smaller according to size. Peel and finely chop the shallot. Wash the chives and cut into small rings. Thoroughly peel the sweet potatoes, halve them and cut into wedges. Cut long wedges again across in half.

2. 2.

   In a bowl mix the sweet potato wedges with 2 tbsp rapeseed oil and marjoram. Season with salt and pepper. Spread on a baking tray and bake in a preheated oven at 200 °C for about 15 minutes.

3. 3.

   Sauté the mushrooms in a large pan with 1 tbsp rapeseed oil over high heat for 4 minutes. Add the shallot and cook for another 3 minutes. Pour in the poultry stock and let reduce slightly. Add the cream, bring to a simmer and thicken on medium heat. Season with pepper and lemon juice. Stir in the chives.

4. 4.

   Sear the beef steaks in 2 tbsp rapeseed oil over high heat for 1 minute per side. Continue cooking on medium heat for 1–2 minutes per side to reach desired doneness.

5. 5.

   Plate the beef steaks with mushroom ragout and sweet potato wedges.