Ingredients

• 4 medium King Edward or Lincolnshire potatoes
• cut into 2cm/¾in cubes
• 2 tbsp olive oil
• 10g/½oz unsalted butter
• 1 handful fresh flatleaf parsley
• roughly chopped
• 1 banana shallot
• finely chopped
• salt and freshly ground black pepper
• 4 x 225g/8oz sirloin steaks (preferably organic)
• 2cm/¾in thick
• 2 tbsp olive oil
• 65g/2¼oz unsalted butter
• 200ml/7fl oz water
• salt and freshly ground black pepper

Directions

• To make the potatoes
• bring a large saucepan of salted water to a boil and blanch the potatoes for 1 minute then drain.
• Heat a frying pan until hot
• then add the olive oil and potatoes. Sauté the potatoes over a medium heat for 4-5 minutes
• or until golden-brown all over and tender. Season
• to taste
• with salt and pepper. Reduce the heat and add the butter
• parsley and shallot and stir well. Allow the butter to melt and glaze the potatoes and the shallots. Keep warm.
• To make the steaks
• season the steaks with the salt and pepper
• pressing it firmly into the steaks on each side.
• Heat a large frying pan
• add the oil and butter and heat until the butter is foaming
• light brown and smells nutty. Place the steaks into the foaming butter and cook for 1–2 minutes on each side for rare
• 3 minutes for medium rare
• or 4 minutes for medium. Remove the steaks from the pan and place onto a warm plate.
• Pour the water into the frying pan and scrape the base of the pan with a wooden spoon to release the caramelised residue on the bottom of the pan
• which will give taste and colour to this succulent juice. Simmer the sauce for a minute
• stirring occasionally to emulsify the liquid.
• Pour the sauce onto the steaks and serve immediately with the potatoes and some green beans on the side.