Ingredients
For the red wine sauce
200ml/7fl oz red wine
1 beef stock cube
1 tsp cornflour
salt and freshly ground black pepper
For the sautéed potatoes
1 potato, cut into 2cm/1in slices
pinch turmeric
40g/1½oz butter
For the steak
½ sirloin steak
freshly ground black pepper
vegetable oil, for brushing
For the pea purée
55g/2oz fresh shelled peas, cooked
3 tbsp olive oil
Method
1. For the red wine sauce, place the red wine into a pan over a medium heat. Crumble in the beef stock cube and bring to the boil, then reduce the heat to simmer, until the liquid volume has reduced by two-thirds.
2. Meanwhile, for the sautéed potatoes, place the potato slices into a pan of boiling salted water. Add the turmeric and cook for 6-8 minutes, until the potato is just tender, then drain.
3. Meanwhile, heat a heavy-based frying pan. Add the butter and once melted, add the potatoes. Fry the potatoes for 3-4 minutes on each side, until golden-brown all over.
4. For the steak, heat a griddle pan until smoking hot. Season the steak with freshly ground black pepper and brush with a little oil. Griddle the steak for 2-3 minutes on each side, or until cooked to your liking. Remove the steak from the pan and set aside in a warm place to rest.
5. For the pea purée, place the peas in a mini food processor with the olive oil. Season generously with salt and freshly ground black pepper and blend to a purée.
6. To finish the red wine sauce, mix the cornflour with a little water, then stir the mixture into the simmering sauce. Simmer for 2-3 minutes, until thickened and glossy.
7. To serve, arrange the potato slices in a petal shape onto a warmed plate and place the steak on top. Add the pea purée onto the steak, then drizzle around the red wine sauce.
