• 1 medium sweet potato
  • 2 tbsp olive or Sunflower oil, plus extra for frying
  • 1 x 200 g Sirloin steak
  • 25 g shallot, chopped
  • 1 tbsp red wine vinegar
  • 200 ml beef stock
  • a dash of Worcestershire sauce
  • 1 tsp/ 1 tbsp mascarpone or double cream (optional)


  1. Preheat the oven to 220ºC/Gas 6.
  2. Cut the potato into 8-10 wedges. Toss with oil & season.
  3. Line a baking sheet with baking parchment. Put the wedges on the sheet & bake for 10 minutes. Turn over & bake for a further 8-10 minutes until soft & golden brown.
  4. Trim the fat from the steak, cover it with cling film & beat with a mallet or rolling pin until ½ cm thick then cut in half.
  5. Heat a little oil in a heavy frying pan until sizzling hot, season the steaks & fry for 1½ minutes each side for medium (still pink inside), 3 minutes each side for well done.
  6. Transfer to a plate to rest for a few minutes. Slice into strips & serve with the wedges.
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