4

GOURMET TRAVELLER 65

1 Preheat oven to 240°C.

Divide oil between two metal

oven trays and place in the oven

to heat for 5 minutes. Divide

potatoes between trays and

spread shallots around both

trays. Roast shallots until

softened (10-12 minutes) and

potatoes until crisp and golden

(18-20 minutes). Let shallots

cool slightly, then halve, remove

skins and set aside.

2 Meanwhile, heat a large

frying pan over high heat,

drizzle steaks with a little oil,

season to taste, then fry, turning

occasionally, until browned

and cooked to your liking

(4-6 minutes for medium-rare).

Set aside loosely covered with

foil to rest.Deglaze pan with

port, add wine, thyme sprigs

and garlic and reduce by half

(3-4 minutes), add stock and

shallots and boil until a thin

sauce (6-8 minutes). Remove

from heat, stir in vinegar and

thyme leaves and season to

taste. Slice steaks and serve

with sauce, chips and frisée.➤

Sirloin steak with red wine

sauce and kipler chipsSERVES 4

For quick potato chips that are crisp rather than

soggy, the key is to season the potatoes only

after they’re cooked. Salt draws out water, so

pre-salting means the potatoes sweat rather

than brown. It’s the same idea as deep-frying

fries – you don’t salt until after they’re cooked.

125 ml (½ cup) vegetable oil,

plus extra for drizzling

12 kipfler potatoes, scrubbed

and cut into thin wedges

8 golden shallots, skin on

4 200gm sirloin steaks,

at room temperature

100 ml port

100 ml red wine

3 thyme sprigs, plus

extra thyme leaves to serve

1 garlic clove, bruised

250 ml (1 cup) veal or beef stock

2 tsp red wine vinegar,

or to taste

Dressed frisée, to serve

SteakBowl from Jook
Ceramics. Mogen cutlery from
IKEA.CasarecceBowl (with
pasta) from Batch Ceramics.
Salt & Pepper bowls (stacked)
from Myer. Spoon from Quies.
Napkin from Mr. Draper.
Rice bowlSalt & Pepper
bowls from Myer. Dish (with
gochujang) from Forty-Nine
Studio. Mogen teaspoon from
IKEA. All other props stylist’s
own. Stockists p176.

Quick meals