Steak with Field Mushroom & Purple Fries

To prepare the ingredients, cut the purple sweet potato into fries (unpeeled). Peel and crush the garlic, and pick the thyme leaves.

Toss the purple sweet potato in half of the olive oil and place on the prepared oven tray in a single layer. Season with salt and pepper. Cook in the oven for 20-25 minutes or until tender and crispy.

Meanwhile, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Season the beef rump steak with salt and pepper on both sides. Add the steaks to the hot frying pan and cook for 3-4 minutes on each side for medium rare, or until cooked to your liking. Cooking time will vary depending on your preference and the thickness of your steak. Transfer steaks to a plate and cover with foil. Rest for 5 minutes.

Place the same frying pan back over a medium-high heat. Heat the remaining olive oil and add the field mushrooms cap side down and cook, covered, for 2-3 minutes or until beginning to soften. Turn the mushrooms and cook, covered, for a further 1-2 minutes or until tender. Remove mushrooms from the pan. Add the butter and a drizzle of olive oil (this will prevent the butter from burning). Reduce the heat to medium and add the garlic and thyme leaves. Cook stirring for 1 minute or until fragrant and golden. Remove immediately from the heat.