800g potatoes, sliced into 1cm thick rounds
3tbsp olive or avocado oil
3 rosemary sprigs, leaves picked
4 cloves of garlic, finely chopped
400g spinach, washed
4 x 200g lean sirloin steaks
125g shallots or onion, finely chopped
1tbsp pink peppercorns, crushed
1tbsp Dijon mustard
- Steam potatoes for 10 minutes until almost tender. Heat 2 tbsp oil in a large frying pan, add the potatoes and cook for 10 minutes until golden. Add half the butter and rosemary, season and cook for a further 10 minutes until deep golden and crisp.
- Heat the remaining butter in a pan, add the garlic and cook for a few minutes until soft; add the spinach and cook gently for 3 minutes until wilted. Season and keep warm.
- Meanwhile, heat a large non-stick pan, rub the steaks with the remaining oil, season and add to the pan. Cook over a medium heat for 2 to 3 minutes per side for medium rare. Transfer to a warm plate, cover with foil and rest for 10 minutes.
- Add the shallots to the frying pan and cook for a few minutes until soft. Add the peppercorns and brandy and reduce for
1 minute. Stir in the mustard and cream, season and warm through gently.