Mushroom steak, fries and beurre-less blanc sauce recipe
 Mary McCartney makes a classic steak frites into a beautiful vegan dinner for two with meaty mushrooms and a beurre blanc without the beurre. 700g/1lb 9oz russet potatoes, peeled and cut into 1cm/½in-thick batons 3 tbsp vegetable oilflaky sea salt and freshly ground black pepper 700g/1lb 9oz russet potatoes, peeled and cut into 1cm/½in-thick batons 3 tbsp vegetable oil flaky sea salt and freshly ground black pepper 3 shallots, finely chopped 4 sprigs fresh thyme 1 tbsp olive oil240ml/8½fl oz vegetable stock240ml/8½fl oz dry white wine 1 tsp cornflour1 tbsp Dijon mustard120ml/4fl oz unsweetened plant-based cream 3 shallots, finely chopped 4 sprigs fresh thyme 1 tbsp olive oil 240ml/8½fl oz vegetable stock 240ml/8½fl oz dry white wine 1 tsp cornflour 1 tbsp Dijon mustard 120ml/4fl oz unsweetened plant-based cream 4 large Portobello mushrooms, stems trimmed 1 tbsp olive oil 1 tsp garlic powder1 tsp chopped fresh thymeflaky sea salt and freshly ground black pepper 4 large Portobello mushrooms, stems trimmed 1 tbsp olive oil 1 tsp garlic powder 1 tsp chopped fresh thyme flaky sea salt and freshly ground black pepper 150g/5½oz watercress 150g/5½oz watercress Method To make the fries, preheat the oven to 200C/180C Fan/Gas 6. Add the potato batons to a saucepan of boiling water and par-boil for 5 minutes. Drain and leave to steam-dry for a few minutes to get rid of any excess moisture. Add the vegetable oil to a large ovenproof dish. Add the par-boiled potatoes, season with salt and pepper and toss to coat in the oil. Bake for 30 minutes on the top shelf of the oven (no need to turn them), or until crisp and golden-brown. To make the beurre-less blanc sauce, in a wide small pan over medium heat, fry the shallots and thyme sprigs in the olive oil for 5 minutes, or until the shallots are soft and translucent. Add the broth and white wine and simmer until the volume of liquid has reduced by half (around 5 minutes). Strain the sauce and discard the shallots and thyme, then return the liquid to the pan. Mix together the cornflour with 1 tablespoon of water in a small bowl. Add the cornflour mixture, Dijon mustard and plant-based cream to the sauce. Cook for a couple of minutes longer, or until thickened. While the sauce is cooking, make the mushrooms: preheat a large ridged skillet. Rub the mushrooms in the olive oil, garlic powder, thyme, salt and pepper. Place the mushrooms in the skillet, stalk-side down. Cook for 3 minutes. Turn and cook the other side for another 3 minutes. Keep warm.To serve, put two mushrooms on each plate, arrange the fries alongside, tuck in a little watercress and drizzle some sauce over the mushroom. Serve immediately. To make the fries, preheat the oven to 200C/180C Fan/Gas 6. Add the potato batons to a saucepan of boiling water and par-boil for 5 minutes. Drain and leave to steam-dry for a few minutes to get rid of any excess moisture. To make the fries, preheat the oven to 200C/180C Fan/Gas 6. Add the potato batons to a saucepan of boiling water and par-boil for 5 minutes. Drain and leave to steam-dry for a few minutes to get rid of any excess moisture. Add the vegetable oil to a large ovenproof dish. Add the par-boiled potatoes, season with salt and pepper and toss to coat in the oil. Bake for 30 minutes on the top shelf of the oven (no need to turn them), or until crisp and golden-brown. Add the vegetable oil to a large ovenproof dish. Add the par-boiled potatoes, season with salt and pepper and toss to coat in the oil. Bake for 30 minutes on the top shelf of the oven (no need to turn them), or until crisp and golden-brown. To make the beurre-less blanc sauce, in a wide small pan over medium heat, fry the shallots and thyme sprigs in the olive oil for 5 minutes, or until the shallots are soft and translucent. Add the broth and white wine and simmer until the volume of liquid has reduced by half (around 5 minutes). To make the beurre-less blanc sauce, in a wide small pan over medium heat, fry the shallots and thyme sprigs in the olive oil for 5 minutes, or until the shallots are soft and translucent. Add the broth and white wine and simmer until the volume of liquid has reduced by half (around 5 minutes). Strain the sauce and discard the shallots and thyme, then return the liquid to the pan. Strain the sauce and discard the shallots and thyme, then return the liquid to the pan. Mix together the cornflour with 1 tablespoon of water in a small bowl. Add the cornflour mixture, Dijon mustard and plant-based cream to the sauce. Cook for a couple of minutes longer, or until thickened. Mix together the cornflour with 1 tablespoon of water in a small bowl. Add the cornflour mixture, Dijon mustard and plant-based cream to the sauce. Cook for a couple of minutes longer, or until thickened. While the sauce is cooking, make the mushrooms: preheat a large ridged skillet. Rub the mushrooms in the olive oil, garlic powder, thyme, salt and pepper. Place the mushrooms in the skillet, stalk-side down. Cook for 3 minutes. Turn and cook the other side for another 3 minutes. Keep warm. While the sauce is cooking, make the mushrooms: preheat a large ridged skillet. Rub the mushrooms in the olive oil, garlic powder, thyme, salt and pepper. Place the mushrooms in the skillet, stalk-side down. Cook for 3 minutes. Turn and cook the other side for another 3 minutes. Keep warm. To serve, put two mushrooms on each plate, arrange the fries alongside, tuck in a little watercress and drizzle some sauce over the mushroom. Serve immediately. To serve, put two mushrooms on each plate, arrange the fries alongside, tuck in a little watercress and drizzle some sauce over the mushroom. Serve immediately.