Quality Mark Beef Steak

with Mushroom sauce & Chips

Sean Anderson, Head Chef from Tony’s Steak House, shares his secret steak and chips recipe…

great at home on the BBQ!

Quality Mark Beef Steak with Mushroom Sauce

Chips

Ingredients:

400g  peeled potatoes (preferably Agria)

Salt and freshly ground black pepper

Olive oil

Method:

Preheat oven to 220C. Cut potatoes into wedges lengthways and toss in oil.

Brush a low sided baking tray with olive oil and arrange potato wedges in a single layer on tray. Place potato wedges so that they don't touch.  Season potatoes with salt and pepper. Place in oven and hot roast without turning for 20 - 25 minutes or until golden brown, ready to eat.

Quality Mark Beef Steak

When it comes to choosing a good steak, look for the Quality Mark. As well as providing an assurance of peak tenderness and eating quality, the Quality Mark also guarantees the steak is low in fat.

Place the Quality Mark beef steak on a very hot BBQ plate. Cook, turning only once. For a well done steak, cook for up to 7 minutes each side, medium 4-5 minutes, and for medium rare 3-4 minutes each side

Mushroom Sauce

Ingredients:

1 onion, peeled and finely chopped

1 teaspoon minced fresh garlic

30g butter 

1 tablespoon flour 

250g mix button and field mushrooms

Salt & Pepper