I am really struggling to write this today. I am so ridiculously full that the thought of more food is actually making me feel a little bit sick. Do you ever get to that point where you know you are really full but the food you are eating is just so good that you cannot stop? This is one of these occasions. Infact, I actually made more here than the recipe says, but the plate was so piled high that I took photos in stages and the final masterpiece looked like something out of man verses food! I think tomorrow I shall have a salad!
– 2 large potatoes, washed
– 3 tbsp sunflower oil
– 1 tsp cider vinegar
– Salt and pepper
– 150ml red wine
– 100g chestnut mushrooms
– 1 finely sliced shallot
– 1 tsp crushed peppercorns
– 100ml cream
– Pinch sugar (to taste)
– 2 sirloin steaks
Heat the oven to 180’
Chop the potatoes into chunky wedges, leaving the skin on.
Coat in the oil, vinegar and salt and pepper
Place skin down on a baking tray and roast for half an hour
Fry the shallots in a small nob of butter until soft
Pour in the red wine and bring it to boiling point; simmer for about 10 minutes until it has reduced by a half
Add the pepper corns and mushrooms and simmer for another 5 minutes
In the meantime get a frying pan really hot, add some butter and then the steaks. Fry to your liking, depending on the size of the steak. I used 2 sirloin steaks and fried for about a minute on each side for medium rare.
Turn down the heat on the sauce and add the cream. Taste and add a pinch of sugar if it is a little bitter.
Serve with the chips, fresh salad and corn on the cob.