Beef with Shallots and Grenaille Potatoes

How to make beef with shallots and grenaille potatoes

• Boil the potatoes in a large saucepan of salted, boiling water for 10 minutes, then drain and run under cold water for a few minutes.
• Pre-heat the oven to 200 degrees.
• Arrange the shallots in a roasting tin and drizzle with 25ml of the olive oil and sprinkle over the demerara sugar.
• Dot with the butter and roast for 15-20 minutes.
• Meanwhile, rub the rump steaks with the groundnut oil and season generously.
• Heat a large heatproof frying pan over a high heat until smoking hot.
• Sear the steaks on both sides for a minute then transfer to the oven to finish cooking for 6-8 minutes depending on desired doneness.
• Remove when ready and transfer to a warmed plate, covering them loosely with aluminium foil for 5 minutes.
• Heat the remaining olive oil in a large frying pan and sauté the potatoes for 4-5 minutes, stirring and tossing occasionally.
• Remove the shallots from the oven at this point.
• Season with the parsley and some salt and pepper.
• Arrange the beef steaks with any juices in the middle of serving plates and spoon the shallots and potatoes on either side.
• Serve immediately.

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