Pan-fried sirloin steak with simple Chianti butter sauce and olive oil mash

Ingredients:
for the olive oil mash:
14 oz potatoes, peeled and halved
sea salt and freshly ground black pepper
olive oil
small handful of freshly grated Parmesan cheese
a knob of butter

for the steaks and sauce:


2 x 7oz sirloin steaks
sea salt and freshly ground black pepper
olive oil
2 knobs of butter
2 shallots or 1 small red onion

a few sprigs of fresh thyme, leaves picked

1 large wine glass of Chianti
a few sprigs of watercress

Put the potatoes into a large pan of salted water, bring to a boil and simmer until soft. Drain in a colander and allow them to sit for a few minutes to steam away any excess moisture. Return the potatoes to the pan and mash them up, stirring in a large glug of olive oil, the Parmesan and butter. Taste, season and then transfer to a bowl, cover to keep warm.

Heat a frying pan, large enough to cook both steaks at once without them touching. Season the steaks with salt and pepper and brush with olive oil. using a pair of tongs, hold the steaks fatty-edge down in the pan to render and color the fat. When golden, fry the steaks for 8 minutes total for medium-rare, turning them every minute. Remove from the pan to rest.

Turn the heat down and add a knob of butter to the pan. Fry the shallots and thyme for 4 minutes, then add the wine and reduce by half. Pour in the resting juices from the meat, add the 2 remaining knobs of butter and take the pan off the heat. Stir around to emulsify. Taste, season and serve with the steak, potatoes and a few sprigs of watercress.

Wine suggestion: American red - Zinfandel

Recipe from: Cook With Jamie: My Guide to Making You a Better Cook