A hearty classic that’s quick and delicious
. Preheat the oven to 200 degrees. Add the rock salt to an oven tray and place the potatoes on top. Prick the potatoes with a knife before baking for 50-60 minutes until the skin is crispy and the potatoes soft throughout. Remove the potatoes from the oven, cut in half, and scoop out the pulp, discarding the skins. Press the pulp through a ricer and into a saucepan, or mash well with a potato masher if you don’t have a ricer.
Drain any excess oil from the pan, place it back on a high heat and add the mushrooms. Cook for three minutes until they begin to colour, then add the onions. As the onions cook, slice the garlic thinly, add to the pan and stir. Next, add the crème fraîche and cook for two minutes, stirring well. Add the steak and any resting juices back into the pan and simmer for one minute.
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