2 large sweet potatoes, peeled
1 tsp Maldon sea salt
2 tbsp sunflower oil, plus extra for frying
80g pack Boursin Au Poivre cheese
4 tbsp soured cream
2 x 225g sirloin or rump steaks
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. 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. 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. 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.
- A heavy red will overpower this dish, so watch out! Try a medium-bodied Chianti or premium Beaujolais instead.