Beef Espetada With Creamy Mushroom

For the creamy, mushroom pepper sauce:

1. Heat the olive oil over a medium heat. Add the mushrooms and allow to brown without being disturbed. After about 1 minute turn over to cook the other side. Add the garlic and rosemary and combine the ingredients.
2. Add the pepper and demi-glace followed by the cream. Reduce the cream slightly or to the desired thickness. Season with salt to taste.

For the garlic chunky fries:

1. Cut the potatoes into rustic but chunky chips. Add to a pot of salted water and bring to a simmer. Allow to cook until just tender. Remove them from the water allow to steam for a few minutes.
2. Heat the oil for deep-frying. Add the chips to the oil and deep-fry until golden and crisp.
3. While the chips are frying combine the olive oil, thyme, garlic, chilli flakes and lemon juice in a large mixing bowl. Remove the chips from the oil and add to the garlic mixture, toss together to coat.

For the steak espetada:

1. Combine the cubed steak with the rosemary, thyme, garlic salt, freshly ground black pepper and olive oil. Massage the ingredients before skewering.
2. Heat a griddle pan over a high heat. Place the skewered meat on the griddle pan and sear for 45 seconds to a minute or until well browned. Turn over and cook the other side in the same manner.
3. Hang the espetada over the garlicky fries and serve with the mushroom sauce