Ingredients
- 1-2 tbsp horseradish, depending on how hot you like it
- 500g floury potato
- 2 thick sirloin steaks
- 2 tbsp snipped chive
- 100g crème fraîche
Method
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Heat the oven to 200C/ fan 180/gas 6. Cut the potatoes into chunky chips, leaving the skin on. Dry with kitchen paper, then tip into a roasting tin. Drizzle over 2 tbsp olive oil and shake the tin to coat the potatoes. Sprinkle with pepper and roast for 40-45 mins, shaking the tin halfway through the cooking time. Season lightly with salt when they are cooked.
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Season the steaks all over and rub with a little olive oil. Mix the crème fraîche with the horseradish and half the chives, salt and pepper.
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When the chips are almost done, heat the grill to high and grill the steaks for 2-3 mins on each side, depending on how you like them cooked and their thickness. Serve each steak with a pile of chips and a dollop of horseradish cream. A green salad with the remaining chives is the perfect accompaniment.