SERVES 4-6

This meal – a twist on steak and mash – is inspired by a recipe in Stephane Reynaud’s excellent book on traditional French food, Ripailles, Serve with a robust Shiraz.

1.2kg peeled Agria or other floury potatoes, cut into 4cm chunks

6 tablespoons extra virgin olive oil, plus extra for serving

150ml hot milk

10 anchovy fillets, chopped

/2 cup pitted Kalamata olives, chopped

3 tablespoons chopped parsley

salt and freshly ground black pepper

2 cloves garlic, crushed 900g piece sirloin steak 150ml red wine

250ml bought beef jus (I use Essential

Cuisine) 1 tablespoon butter

3  handfuls rocket (I use wild rocket)

Preheat the oven to 200°C.

Boil the potatoes until tender, drain and put back on the heat to steam dry. Add 3 tablespoons of the oil and the milk, mash everything then whisk until smooth. Stir in the anchovies, olives and parsley, taste and season.

Mix the remaining 3 tablespoons of oil with the garlic and rub all over the sirloin. Season with plenty of freshly ground pepper.

Panfry the steak in an ovenproof frying pan until brown all over. Place the pan in the oven and cook for 10 minutes until rare or longer if you prefer. Remove from the oven, place the sirloin on a plate and let it rest.

Pour the fat from the pan and place it over high heat. Add the wine and let it bubble while scraping the pan with a wooden spoon. Add the jus and boil until slightly syrupy. Stir in the butter. Taste and season.

Slice the sirloin thinly across the grain of the meat, discarding the fat if you desire.

Serve the sliced sirloin on the mash with rocket leaves over the steak and the hot sauce over everything.