Steak with creamy XO pepper sauce

SERVES 2 // PREP TIME 5 MINS // COOK 20 MINS (PLUS RESTING)

40 gm unsalted butter, chopped 1 golden shallot, finely chopped 2 garlic cloves, crushed

200 gm Swiss brown mushrooms, thinly sliced

1 tsp green peppercorns in brine 60 ml (¼ cup) dry vermouth

125 ml (½ cup) beef stock

80 ml (1/3 cup) pouring cream

2 tbsp XO mushroom sauce Vegetable oil, for deep-frying 400 gm frozen shoestring fries 2 sirloin steaks (250gm each), at room temperature

Extra-virgin olive oil, for rubbing Picked watercress, to serve 1 Heat a frying pan over high heat, add butter, shallot and garlic, cook, stirring occasionally, until shallot has softened (3-4 minutes). Add mushrooms and green peppercorns and cook, stirring occasionally, until golden (4-6 minutes). Add vermouth and stock and cook until reduced by half (4-5 minutes). Add cream, bring to a simmer, add XO sauce, and stir to combine. Season to taste and keep warm until ready to serve.

2 Heat vegetable oil in a deep-fryer or deep saucepan to 180°C. Deep-fry chips in batches until golden and crisp (4-6 minutes). Drain, then toss with a little salt and keep warm.

3 Heat a large heavy-based pan over high heat. Rub steaks with oil and season all over. Add to pan and cook, turning occasionally, until browned and cooked to your liking. Set aside for 5 minutes loosely covered with foil, to rest. Pour any pan juices and resting juices into sauce and mix to combine.

4 To serve, divide steaks between plates, top with XO sauce and serve with fries and watercress. ➤

INGREDIENT TIP Mushroom XO is a vegan take on the classic Asian condiment.

SERVES 4 // PREP TIME 15 MINS // COOK 30 MINS

250 gm cherry tomatoes, halved

60 ml (¼ cup) vegetable oil

1 tbsp honey

2 tsp garam marsala

1 long red chilli, thinly sliced

800 gm potatoes, peeled, cut into

3cm cubes

150 gm frozen peas

1 garlic clove, crushed

2 spring onions, thinly sliced

1 tsp ground coriander

1 cup (loosely packed) coriander

leaves, chopped

1 small red onion, finely chopped 1 Lebanese cucumber, finely chopped ½ cup (loosely packed) coriander leaves, plus extra to serve 2 tbsp lemon juice

Unsweetened coconut yoghurt

1 Preheat oven to 240˚C fan-forced. Place tomatoes, 1 tbsp oil, honey, 1 tsp garam marsala, chilli in a small roasting pan. Season to taste and toss to combine. Roast until starting to blister and falling apart (6 minutes). Set aside.

2 Meanwhile, place potatoes in a large saucepan with cold salted water. Bring to the boil over high heat. Cook until tender (10-12 minutes), adding peas in the last minute. Drain well and set aside. 3 Place potato mixture in a large bowl. Add garlic, spring onion, remaining garam marsala, ground coriander and fresh coriander. Season to taste and mash to combine (you want some chunky pieces of potato).

4 Heat remaining oil in a 20cm non-stick frying pan over high heat. Press potato mixture into pan and cook until golden and crisp (5 minutes). Turn and cook until golden (6 minutes).

5 Meanwhile, combine tomatoes and pan juices, onion, cucumber, coriander and lemon juice in a bowl. Season to taste and gently toss to combine. Serve potato cake topped with yoghurt, kachumba salad and extra coriander.

Cut into wedges to serve.