Sirloin Steak

Transfer half of the cooked shallots to a small bowl and set aside - you'll be using the ones left in the pan for this step. Arrange a single layer of potato discs in the base of an ovenproof dish (we used a round 20cm by 20cm dish). Season with salt and pepper, then spoon over a third of the shallots and add a sprig of rosemary. Repeat twice more with another layer of potato, seasoning, shallots and rosemary, then finish with a final layer of potato on top.

Dot the potato with the butter then pour the chicken stock into the dish - it should only cover the potato about halfway so use more or less liquid depending on the size of your dish! Cover tightly with foil then bake on the top shelf of your oven for 30-35 mins, removing the foil halfway through cooking.

Meanwhile, pop the tenderstem® on a lined baking tray and drizzle with oil. Season with a pinch of salt and pepper, toss to coat then spread out. When your potatoes have 10 mins left, roast the tenderstem® on the middle shelf of your oven until tender, 10-12 mins

Wipe out the frying pan you used earlier then return to high heat (no oil). Drizzle the steaks with oil, season with salt and pepper and rub into the meat. Lay the steaks in the pan and cook until medium rare, 1-2 mins on each side. For medium, cook for a further 1 minute on each side. Transfer to a plate, cover loosely with foil and leave to rest.

Allow the pan to cool slightly, then return to a medium heat and add the reserved shallots. Stir in the water for the sauce (see ingredients for amount) and stock pot. Bring to the boil then reduce the heat and simmer until thick and glossy, 2-3 mins. Slice the steaks into 5 pieces. Serve the steak alongside the boulangere potatoes and tenderstem®. Finish with a drizzle of red wine jus. Enjoy!.