Sirloin with shallot sauce and fries

1. Peel the potatoes, cut into batons, rinse in cold water, pat dry, then fry in hot oil until golden and crisp and season with salt.

2. Pat the 2–3 cm thick sirloin steaks dry, season with salt and pepper and fry in a hot pan in a little butter for 3-4 minutes per side to medium, then set aside in a warm place to rest.

3. In the remaining fat soften the finely sliced shallots over low heat until sweet and tender.

4. Pour in the red wine, scrape up the caramelised bits and reduce, then add the meat stock.

5. Off the heat, swirl the remaining cold butter into the sauce so it turns glossy and silky; season with salt and pepper.

6. Slice the rested meat against the grain, spoon over the shallot sauce and serve with the crisp fries, scattered with parsley.

Tip: The original French onglet is made from diaphragm meat; here we use sirloin from the available ingredients. Sirloin is at its most tender cooked medium and sliced against the grain. Do not overcook it! The shallot sauce is its classic partner.