Steak with Boursin and sweet potato oven chips recipe

By Matthew Drennan

  1. Serves 2
  2. Ready in 50 minutes
  3. Rating

Try this steak and chips dish with a difference - a fresh slice of British beef steak sat atop crispy sweet potato chips.

tried and tested
Steak with Boursin and sweet potato oven chips


  1. 2 large sweet potatoes, peeled
  2. 1 tsp Maldon sea salt
  3. 2 tbsp sunflower oil, plus extra for frying
  4. 80g pack Boursin Au Poivre cheese
  5. 4 tbsp soured cream
  6. 2 x 225g sirloin or rump steaks


  1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Rest a wire rack on a roasting tin and heat in the oven. Cut the sweet potatoes into big chunky chips, pop into a bowl and toss together with the sea salt and oil. Spread in 1 layer on the hot wire rack and cook for 30-35 minutes, turning over halfway through cooking, until golden and cooked through – they won’t crisp up, but they’ll taste delicious.
  2. 2. Meanwhile, make the sauce. Using a fork, break up the Boursin in a small bowl, then mix in the soured cream until smooth. Set aside.
  3. 3. When the chips are nearly ready, cook the steak. Put a griddle or frying pan over a high heat. Brush each steak with a little oil, and season. When the pan is really hot, add the steaks and cook for 11/2-5 minutes on each side, depending on how well done you like them. Remove and set aside to rest for 2 minutes.
  4. 4. Divide the chips between 2 warm plates and top with the steaks. Spoon some Boursin sauce onto each steak. Serve with some dressed crunchy salad.

Nutritional info

Per serving: 950kcals, 52g fat (22g saturated), 58g protein, 65g carbs, 18g sugar, 2.5g salt

Wine Recommendation

A heavy red will overpower this dish, so watch out! Try a medium-bodied Chianti or premium Beaujolais instead.


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