Beef With Creamy Mushroom Sauce and Kumara Chips

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
2. Toss kumara chips with olive oil on prepared tray. Season with salt and pepper and bake for 20–25minutes or until crisp and golden. Turn once during cooking.
3. While kumara chips are cooking, prepare the rest of the meal; thinly slice mushrooms; finely dice onion; mince garlic. Pat beef dry with paper towels, cut any larger pieces in half and season with salt and freshly ground black pepper. Heat oil in a large fry-pan (preferably non-stick) on high heat. Cook beef, in batches, for 30 seconds each side for medium-rare (depending on thickness), or until cooked to your liking. Take care not to overcook beef – it will cook quickly and become tough. Alternatively, cook on BBQ grill. Cover and set aside to rest for 2–3 minutes while you make the mushroom sauce. Thinly slice beef, if desired.
4. Add a little more oil to pan if necessary and reduce heat to medium. Cook mushrooms, onion, and garlic until soft, about 5 minutes. Add soy sauce and sour cream, remove from heat and stir to combine. Season with freshly ground black pepper.
5. Bring about 1 cup of salted water to the boil in a medium pot (with a lid). Add broccolini, cover and steam for 2–3 minutes, until bright green and tender, then drain.
6. Place kumara chips on each plate, top with beef and spoon over creamy mushroom sauce. Serve broccolini on the side and sprinkle over parsley.