STEAK WITH PEPPER SAUCE

Serves 4

600g/21oz/1.3lb potatoes, peeled and sliced into thick chips

2½ tbsp olive oil

4 x 170g/6oz/0.4lb sirloin steaks

Salt and coarse black pepper

3 tbsp red wine vinegar

400ml/14 fl oz/1¾ cups beef stock 120ml/4oz/½ cup cream

1 Place the potatoes in a pot of water and bring to the boil. Cook for five minutes, then drain and allow to dry.

2 Preheat the oven to 200˚C/180˚C fan/400˚F/gas mark 6 and pour two tablespoons of the oil onto a baking tray. Place the tray in the oven to heat.

3 When the oil is hot, add the potatoes and carefully toss. Roast for 30 minutes until crispy and cooked through.

4 Heat the remaining oil in a frying pan over a medium-high heat and season the steaks with salt and lots of black pepper. Cook for 2-3 minutes per side. Remove the steaks from the heat and leave to rest.

5 Pour in the vinegar and bring to a simmer. Add the stock and boil for

7-10 minutes until reduced by half.

6 Stir in the cream and season with more black pepper. Serve the steaks with the pepper sauce poured over and a side of chips.

Per Serving 593kcals, 23.2g fat (10.8g saturated), 24.3g carbs, 2.2g sugars, 47.7g protein, 3.6g fibre, 0.58g sodium