Pan-Fried Sirloin Steaks with Mushroom Brandy Sauce, Creamed Potatoes and Kale

Ingredients:

4 Sirloin Steaks

4 tbsp Sunflower or Rapeseed Oil

For the Mushroom Brandy Sauce

25g Butter

1 Onion, finely chopped

2 cloves Garlic, finely chopped

200g Mushrooms, sliced

50-75ml Napoleon Brandy

100ml Chicken Stock

250ml Double Cream

2 tbsp finely chopped Parsley

For the Creamed Potatoes

1kg floury Potatoes

100g salted Butter

100ml Single Cream

For the kale

500g Kale

200g dry-cured Bacon, cut into 1⁄2cm strips

1 tbsp Sunflower Oil

12 Prunes, sliced thinly lengthways

Method:

Rub meat with salt and pepper. Add oil to a pan on a high heat.

When smoking pan-fry the steak for four minutes on each side.

Keep the steaks warm as you make the sauce.

Wipe the pan and add the butter. Gently fry the onion and garlic until soft, then turn up the heat and add the mushrooms. Cook for 4-5 more minutes before adding the brandy, stock, cream and parsley. Taste for seasoning, adding more brandy if necessary.

For the potatoes, boil in salted water until tender. Pass through a ricer and add the butter and cream. Mash together and season.

For the kale, boil in salted water for 7-8 minutes. Meanwhile fry the bacon in a little oil until crisp. Stir in prunes and the drained cooked kale. Serve.