21 Day Aged Sirloin and Truffle Smashed Potatoes

Meanwhile, roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). 

Halve, peel and chop the shallot into small pieces. Trim the green beans. Halve any thick broccoli stems lengthways.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the pan is hot, add the green beans and broccoli. Stir-fry until starting to char, 2-3 mins. 

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans and broccoli are tender, 4-5 mins.

Transfer the veg to a bowl and cover to keep warm, then set aside. Give the pan a quick wipe out.

Heat a drizzle of oil in a medium saucepan on medium heat.

Once hot, add the shallot and cook until softened, 4-5 mins, then add the garlic and cook for 30 secs.

Pour in the cider vinegar and allow to evaporate, 30 secs. Add the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until reduced by half, 2-3 mins.

Stir in the butter until melted and combined, then remove from the heat and cover to keep warm.

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato.

Drizzle the smashed potatoes with more oil, and return to the top shelf of your oven until crispy and golden, 10-15 mins.

Return your (now empty) frying pan to high heat with a drizzle of oil. Season the steaks with salt and pepper.

Once the oil is hot, lay the steaks into the pan and fry until browned, 1 min on each side.

Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.