I was inspired during a recent stay on the Llyn Peninsula in North Wales to make a French-style dish using local Welsh ingredients. Steak Frites or steak and chips (but it sounds better in French) is one of our favourite ‘bistro-style’ suppers and I have lots of variations on one simple recipe. Sometimes I leave the steak whole and other times I prefer to slice the steak in thin slices. As well as using a good-quality moutarde, I also add a good twist of pepper or coat the steak in coarsely ground black pepper, adding a little stock and fresh cream, making it a bit more like Steak au Poivre. For a Stroganoff, I sometimes switch the mustard for tomato purée, adding a few spoons of sour cream instead of fresh double cream. You can also start by gently frying some shallots or finely sliced onions, I happened not to have any, but I did have mushrooms, so I fried them in a little garlic oil before adding my steak.
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