Venison steak Diane with truffle fries recipe | Sainsbury`s Magazine

Ingredients

• 1kg Maris Piper potatoes, skin on, cut into 1cm wide chips
• 2 tbsp olive oil
• 1 tbsp truffle oil
• 30g Parmesan, grated
• 2 tsp fresh thyme leaves
• 20g dried porcini mushrooms
• 4 venison steaks, about 120g each
• 1 tbsp olive oil
• 3 thyme sprigs, leaves picked
• a splash of balsamic, about ½ tbsp
• 50g unsalted butter
• 2 garlic cloves, finely sliced
• 250g chestnut mushrooms, sliced
• 75ml Madeira
• 150ml single cream
• 2 tsp English mustard