Serves : 2
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
- 200g new potatoes, cut in half if large
- 2 tsp olive oil
- 2 sirloin steaks, at room temperature
- sea salt and freshly ground black pepper
- 10g butter
- 2 shallots, finely chopped
- 100g blackberries, halved if large
- 1 tsp caster sugar
- 80ml gin
- 100ml rich beef stock
- 160g baby spinach leaves
Add a pinch of salt to a small pan of water, add the potatoes and bring to the boil over a high heat. Reduce the heat and simmer for 12-15 minutes until tender. Drain and return to the pan to steam dry.
Meanwhile, while the potatoes cook, rub the steaks with a little of the oil and season well with salt and black pepper.
Heat a frying pan until hot, add the steaks and cook for 2-3 minutes on one side then flip over and cook for another 2-3 minutes. Remove and place on a plate to rest while you cook everything else.
Return the same frying pan to the heat, add the butter and shallots and fry for 2-3 minutes over a medium heat until softened. Add the blackberries and caster sugar and cook for another 2 minutes.
Turn the heat up and add the gin and cook for a couple of minutes, then add the beef stock and bring to a simmer. Cook for 4-5 minutes until just thickened.
Heat a separate frying pan until hot, add the last of the olive oil and the cooked potatoes and fry over a medium heat until golden brown all over. Season well with salt and black pepper.
Add the spinach to the potato pan and stir through - it will wilt down quite quickly, just keep stirring.
Place the steak onto a serving plate with the spinach potatoes alongside, then spoon the blackberry sauce over the steak.