- 3 medium potatoes, diced
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- 2 tbsp olive oil
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- 1 garlic clove, crushed
- few rosemary needles, chopped
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- 2 thin sirloin or ribeye steaks
- 2 tbsp red wine vinegar
- 200ml beef stock
- 3 tbsp extra-thick double cream
- green beans, to serve
Heat oven to 200C/180C fan/gas 6. Toss the potatoes with half the oil, the garlic, rosemary and some seasoning. Arrange in a single layer on a baking tray and cook for 45 mins, turning halfway through, until golden and crisp.
About 10 mins before the potatoes are done, heat the remaining oil in a large pan on a high heat. Season the steak with salt and lots of black pepper and cook for 2-3 mins each side. Transfer to a plate and cover with foil to rest while you make the sauce.
Tip in the vinegar and bubble for a few seconds, then pour in the stock. Reduce by half, then add the cream, some salt if needed, and lots of black pepper. Cook for 1-2 mins until thick and creamy. Serve the steaks in chunky slices topped with sauce along with the potatoes, with some green beans, if you like.
Allow the meat to come to room temperature first – take it out of the fridge 15-20 mins before cooking, but don’t season until just before you put it in the pan.