Steak with creamy garlic and chive sauce

1.Preheat oven to 190°C (210°C fan-bake). Take steaks from the fridge and remove packaging 20 minutes prior to cooking. Leave on a clean board or plate covered with paper towels.

2.To make the potatoes; cut potatoes into chip-sized sticks. Toss in a bowl with olive oil and thyme. Season generously with salt and pepper. Arrange on a large roasting dish or oven tray so they are not touching. Bake, without shaking them, for 30-40 minutes until golden and crispy.

3.To make creamy garlic and chive sauce; heat butter and a splash of oil on medium-low heat in a medium-sized frying pan. Sauté shallots and thyme leaves, stirring, for about 10 minutes until soft and golden. Add garlic and cook for another few minutes. Pour in wine, turn up the heat and let bubble for 30 seconds. Add cream and mustard, reduce heat and simmer gently for about 10 minutes until reduced to a sauce that coats the back of a spoon. Add chives, season with salt and pepper. Keep warm. If you think it’s too thick when you come to serve it, add more cream and heat again gently.

4.Heat a large frying pan on high. Brush steaks with oil on both sides and season with salt and pepper. Add to the hot pan a couple at a time (don’t crowd the pan) and fry until one side is browned and crusty. Turn over and cook the other side until medium-rare or cooked to your liking.

5.Set aside on a wooden board, cover loosely with foil and allow to rest for 7-10 minutes before serving. Repeat with the other steaks (or use two frying pans).

6.To serve, spoon the sauce over the steaks. Serve with potatoes and green beans or a simple green salad.