Steak

4 sweet potatoes
1 bag of spinach - steamed
2 fillet steaks

2 tbsp peppercorns - ground in a pestle and mortar

1 tsp mixed herbs

1 tbsp Worcestershire sauce

dash of soy sauce

water

brandy

75ml extra thick double cream

serves 2

Preheat the over to 200 degrees. Peel the sweet potatoes and cut into wedges. Place in a roasting dish and toss with olive oil, salt, pepper and mixed herbs. Cook for approx. 45 minutes, turning half way through.

To prepare the steaks, gently pat the peppercorns into the steaks on both sides and leave to rest at room temperature. In a bowl mix the herbs, Worcestershire sauce, soy sauce and water. Set aside.

Heat a knob of butter and 1 tbsp of olive oil in a frying pan. To cook the steaks medium-rare, fry for 4 minutes on each side. Pour over a glug of brandy and set alight. Once the flame has died remove the steaks immediately from the pan and allow to rest.

Now make the sauce by adding the herb mixture to the juices in the pan. Allow the sauce to thicken on a low heat for a few minutes. Finally remove the pan from the heat and stir in the cream.

Squeeze out the water from the spinach and place on a plate. Place the steak on top of this with the wedges next to this and the sauce in a jug on the side.