- 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
- 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.
- 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.
- 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 1½ - 5 minutes on each side, depending on how well done you like them. Remove and set aside to rest for 2 minutes.
- 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.