Fillet steak with beetroot rosti

Method

1. For the jus: preheat the oven to 190C/gas 5. Toss the garlic cloves in a little olive oil then roast in a small baking tin for about 20 minutes or until they feel soft. Set aside when done.

2. For the rosti: while the garlic is roasting, mix together the grated beetroot and potato, then squeeze out any liquid. Stir in the onion with some seasoning. Add enough of the beaten egg to bind everything together, then shape into 2 thin rounds to make the rosti.

3. Preheat an ovenproof frying pan until hot then pour in 1 tablespoon oil. Add the rosti and fry for about 5-6 minutes on each side until crisp and golden, turning once, adding more oil if needed. Transfer to the oven for 6-8 minutes or until cooked through.

4. For the steaks: while the rosti are in the oven, preheat a frying pan until hot. Rub the steaks with a little olive oil and season. Put the steaks in the hot pan and fry how you like them, allowing 1 1/2 - 2 minutes on each side for rare, 2 1/2 - 3 for medium and 3 - 3 1/2 for well done. Remove from the pan (don’t wash the pan) and leave the steak to rest for a few minutes.

5. To finish the jus, pour the red wine into the pan the steaks were cooked in and stir well to deglaze. Squeeze in the flesh from the roasted garlic and stir in the beef stock. Simmer for a minute to reduce slightly.

6. To serve, arrange the rosti, steak and curly kale on 2 plates and drizzle each steak with a little of the jus.