This posh version of steak and chips wouldn't look out of place in a restaurant. Because it's so simple, it's a great choice if you're not a very confident cook but want to seriously impress.
4 large potatoes, scrubbed
1-2tbsp sunflower oil
4 lean sirloin or rump steaks
200g (7oz) mushrooms, thinly sliced
6tbsp reduced-fat crème fraîche
100g (4oz) stilton cheese, crumbled
Heat the oven to 200°C/400°F/gas 6.
Cut each potato into 8 wedges and place in a roasting tin. Brush with a little of the oil and sprinkle with paprika. Bake in the oven for 30 mins until the potatoes are soft on the inside but brown on the outside.
Heat the remaining oil in a large non-stick frying pan. Add the steaks to the pan (you may need to do this in batches) and fry for around 1 1/2 mins on each side for rare, 2 1/2 to 3 mins on each side for medium-rare and 3 to 5 mins on each side for medium to well done.
When cooked, remove the steaks from the pan and keep warm. Add the mushrooms to the pan and fry for 3 to 4 mins. Then add the crème fraîche and stilton and heat gently for 1 min.
Serve the steaks with the stilton and mushroom sauce, potato wedges and salad.