CHARGRILLED BEEF WITH A REDWINE JUS, ONION RINGS, GARLIC KALE & HERB ROASTED POTATOES

Serves 1

100g potatoes, peeled and cut into 2cm dice 1 tbsp extra virgin olive oil 5g parsley, finely chopped 50g red onion, sliced into rings 50g kale, sliced 1 garlic clove, finely chopped 120-150g x 3.5cm-thick beef fillet steak or 2cm-thick sirloin steak 40ml red wine (Pinot Noir is the most potent as it contains numerous key compounds, such as resveratrol, known to activate sirtuin) 150ml beef stock 1 tsp tomato purée 1 tsp cornflour, dissolved in 1 tbsp water Heat the oven to 220°C/gas 7. Place the potatoes in a saucepan of boiling water and boil for 4-5 minutes, then drain. Place in a roasting tin with 1 teaspoon of the oil and roast for 35-45 minutes, turning every 10 minutes.

Remove from the oven and sprinkle with the chopped parsley.

Fry the onion in 1 teaspoon of the oil over a medium heat for 5-7 minutes, until soft and caramelised.

Steam the kale for 2-3 minutes then drain. Fry the garlic gently in ½ teaspoon of oil for 1 minute, until soft but not coloured. Add the kale and fry for a further 2 minutes, until tender. Keep warm.

Heat a frying pan over a high heat until smoking. Coat the meat in ½ a teaspoon of the oil and fry in the hot pan according to how you like your meat done.

Remove from the pan and set aside to rest.

Add the wine to the hot pan and bubble to reduce it by half till syrupy. Add the stock and tomato purée and bring to the boil, then add the cornflour paste to thicken, adding it a little at a time to your desired consistency.

Serve the meat with the roasted potatoes, kale, onion rings and red wine sauce.