Ingredients

• 4 sirloin steaks
• 1kg potatoes, cut into wedges
• 2 tbsp olive oil
• 250g chestnut mushrooms, halved
• 4 tomatoes, halved
• 25g butter
• Salt and black pepper
• A small handful of rocket or watercress, to serve

Method

1. Heat the oven to 220C/200C fan. Toss the potato wedges with 1 tbsp olive oil, salt and pepper, then roast for 30-35 minutes, turning once, until crisp and golden.
2. Season the steaks and bring them to room temperature while the wedges cook.
3. Heat a frying pan until very hot. Add 1 tbsp olive oil and cook the steaks to your liking, about 2-3 minutes per side for medium-rare, or a little longer if you prefer.
4. Add the butter to the pan for the final minute and baste the steaks. Rest them on a warm plate for 5 minutes.
5. In the same pan, cook the mushrooms for 4-5 minutes until browned. Grill or pan-cook the tomatoes until softened and lightly charred.
6. Serve the steaks with the wedges, mushrooms, tomatoes and a little rocket or watercress.