600g potatoes, peeled and sliced into thick chips
2 tbsp olive oil
20g Connacht Gold Cracked Black Pepper Creamery Butter
4 x 170g sirloin steaks
Salt and coarse black pepper
3 tbsp red wine vinegar
400ml beef stock
100ml Connacht Gold Fresh Cream
1 Place the potatoes in a saucepan of water and bring to the boil. Cook for five minutes, then drain and allow to dry.
2 Preheat the oven to 200˚C/180˚C fan/gas mark 6 and pour the oil onto a baking tray. Place the tray in the oven to heat.
3 When the oil is hot, add the potatoes and carefully toss. Cook for 30 minutes until crisp on the outside and tender inside.
4 Heat the butter in a frying pan over a medium-high heat and season the steaks with salt. Cook for five minutes, flipping once. Remove the steaks from the heat and leave to rest.
5 Pour in the vinegar and bring to a simmer. Add the stock and boil for 7-10 minutes until the mixture reduces by half.
6 Stir in the cream and season with extra black pepper, if desired. Serve hot with the steaks and chips.
Per Serving 593kcals, 23.2g fat (10.8g saturated), 24.3g carbs, 2.2g sugars, 47.7g protein, 3.6g fibre, 0.58g sodium