Layered potato cake
A perfect potato dish for Sunday lunch or dinner party - serve in wedges, or put the whole cake on the table for everyone to cut into
Steak & sticky red wine shallots
- Preparation and cooking time
- Prep:
- Easy
- Serves 2
Skip to ingredients
- 8 brown shallotspeeled and quartered but left whole at the root
- 2 sirloin steaksabout 175g/6oz each
- crushed black peppercorns
- 25g butter
- 4 tbsp balsamic vinegar
- large glass red wineabout 175ml/6fl oz
- 150ml beef stock
Nutrition: per serving
- kcal524
- fat33g
- saturates16g
- carbs10g
- sugars10g
- fibre1g
- protein40g
- salt1.87g
Method
step 1
Simmer the shallots in a pan of water for 2-3 mins, then drain and set aside. Season the steaks with a little salt and plenty of crushed peppercorns. Heat half the butter in a pan until sizzling, then cook the steaks for 3 mins on each side for medium or until done to your liking.
step 2
Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown. Add the balsamic vinegar and bubble for a few mins. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together. Spoon the shallots over the steaks and serve withgreen beans and chips.
