Steak with Boursin and sweet potato oven chips

Steak with Boursin and sweet potato oven chips
  • Serves icon Serves 4
  • Time icon Ready in 50 minutes

Try this classic recipe of steak and chips with a sweet twist – a fresh slice of British beef steak sat atop crispy sweet potato chips.

Nutrition: per serving

Calories
950kcals
Fat
52g (22g saturated)
Protein
58g
Carbohydrates
65g (18g sugar)
Salt
2.5g
Calories
950kcals
Fat
52g (22g saturated)
Protein
58g
Carbohydrates
65g (18g sugar)
Salt
2.5g

Ingredients

  • 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

Method

  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 1½ – 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.

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