Sirloin Steak and Truffled Mushroom Sauce

When the oven is hot, roast the potatoes on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the mushrooms and season with salt and pepper. Stir-fry until golden brown, 5-7 mins, then stir in the garlic and cook for 1 min. Pour in the water for the sauce (see ingredients for amount), season again and allow it to reduce by half, 1-2 mins. Stir in the creme fraiche, then remove from the heat and set aside.

When the potatoes have 10 mins left, heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When hot, lay the steaks in 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 for medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. 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 the outside is browned.