Ingredients

• 1 Red Rooster potato
• cut into wedges
• 2 tbsp olive oil
• ½ tsp chilli powder
• ½ tsp curry powder
• 1 tsp chopped fresh thyme
• salt and freshly ground black pepper
• 1 plum tomato
• halved
• 1 tbsp olive oil
• 2 garlic cloves
• skin-on and squashed
• 100g/3½oz sirloin steak
• salt and freshly ground black pepper
• 1 tbsp olive oil
• knob butter
• 100ml/3½fl oz red wine

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the potato wedges
• place the wedges in a bowl and add the olive oil
• chilli powder
• curry powder
• thyme
• salt and freshly ground black pepper. Toss well to coat
• then transfer to a roasting tin.
• For the tomato
• drizzle the tomato with the olive oil and add to the tin with the potatoes
• followed by the garlic. Roast in the oven for 13-15 minutes
• or until the potatoes are golden-brown and tender and the tomatoes are softened.
• For the steak
• season the meat with salt and freshly ground black pepper and rub the oil in. Heat a pan until smoking and cook the steak for 2-3 minutes on both sides (for rare)
• or until cooked to your liking. Add the butter towards the end of cooking. Remove the steak from the pan and allow to rest on a warm plate for ten minutes.
• For the red wine sauce
• pour the wine into the steak pan to deglaze
• then bring to the boil and cook for 5-6 minutes
• or until the liquid has reduced by half.
• Serve the steak sliced and fanned out with the wedges and tomato stacked up beside it
• and the sauce spooned around the edge.