First make the spiced butter. Mash the
ingredients together with pepper. Form
into a sausage shape between layers of
cling film, twist ends closed and chill until
firm. You can do this up to 3 days before
or keep chilled or frozen for 1 month.
For the mash, cook the potatoes in
boiling salted water until tender, about
15 mins. Drain, then steam dry in the
colander for a few mins. Mash with butter
and cream, season and keep warm.
Heat oven to 200C/180C fan/gas 6.
Toss the carrots with 25g of the butter
and seasoning in a roasting tray. Roast for
15-20 mins, until tender. Heat the rest of
the butter in an ovenproof pan and
brown the sirloin for 2 mins each side.
Transfer to the oven and cook for 10 mins,
for medium-rare and 15 mins for well-done.
Rest for 5 mins before serving.
To make the salad, toss the parsley
and shallots with oil, vinegar, mustard and
seasoning. Slice the steak and serve with
the mash, carrots and salad, and two
slices of spiced butter on top.