Ingredients

• 75g/2¾oz butter
• 2 shallots
• finely chopped
• 6 garlic cloves
• 2 lightly crushed
• 4 finely chopped
• 150g/5½oz chestnut or button mushrooms
• finely sliced
• 200ml/7fl oz red wine
• 500ml/18fl oz beef stock
• 400g/14oz potatoes
• peeled and cut into 1.5cm/½in dice
• 3-4 sprigs thyme
• leaves only
• 250g/9oz cavolo nero
• stalks removed
• thickly sliced
• 1 tbsp vegetable oil
• 4 x 250g/9oz sirloin steaks
• at room temperature
• 2 tbsp roughly chopped fresh flatleaf parsley
• sea salt and freshly ground black pepper

Directions

• Heat 25g/1oz of the butter in a large frying pan over a medium heat. Add the chopped shallots and garlic and fry for 2-3 minutes
• or until softened but not coloured.
• Add the mushrooms and red wine and bring to the boil. Boil for 3-4 minutes
• or until the volume of liquid has reduced by half.
• Add the stock
• return the mixture to a simmer and simmer for 8-10 minutes
• or until the volume of liquid has reduced by half again and slightly thickened.
• Meanwhile
• heat half of the vegetable oil and another 25g/1oz of the butter in a large frying pan over a high heat. Add the potatoes
• lightly crushed garlic and thyme. Fry
• stirring occasionally
• until the potatoes are just coloured on each side
• then add the cavolo nero and stir to combine. Pour in 100ml/3½fl oz water
• then bring the mixture to a simmer
• cover the pan
• and simmer gently for 8-10 minutes
• or until the potatoes are tender. Remove from the heat and season
• to taste
• with salt and freshly ground black pepper.
• Meanwhile
• rub the steaks all over with the remaining vegetable oil and season well. Heat a griddle pan over a high heat. When the pan is hot
• add the steaks and fry for 3-4 minutes on each side
• or until cooked to your liking. Transfer to a warm plate and set aside to rest for 5-10 minutes.
• Season the sauce
• to taste
• then stir through the parsley and the remaining butter.
• To serve
• pile the potatoes onto serving plates and place one steak alongside each portion. Spoon over the sauce bordelaise.