21-Day Aged Sirloin With Chunky Chips And Truffle Mayo

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel your red potatoes and cut them into chunky chips

Add the chunky chips to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 6-7 min or until part-cooked

Once done, drain and lay the chunky chips flat on a baking tray (or two!) to steam dry

Tip: For extra crispy chips, carefully shake them around in a colander to fluff up the edges a little before baking

Meanwhile, peel and finely slice (don't chop!) your garlic

Peel and finely slice your shallot[s]

Deseed your red chilli[es] (scrape the seeds out with a teaspoon) and slice into rounds

Add a drizzle of vegetable oil to the chunky chips, season with a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven and cook for 25-30 min or until golden and crispy, turning once halfway through

Meanwhile, combine your mayo with your truffle oil and a pinch of pepper in a bowl and give it a good mix up – this is your truffle mayo

Pat your sirloin steak[s] dry with kitchen paper, then drizzle with vegetable oil and season both sides generously with salt

Reboil a little water in a kettle

Once the chunky chips have been cooking for 15 min, heat a large wide-based pan (preferably non-stick with a matching lid) over a high heat

Once very hot, add the seasoned sirloin steak[s] to the pan

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side

Once the steak is cooked, transfer to a plate to rest

Return the pan to a medium heat and add a drizzle of vegetable oil if the pan's looking a little dry

Once hot, add the sliced garlic, sliced shallot and chilli rounds (can't handle the heat? Go easy!) and cook for 2-3 min or until fragrant

Add your Tenderstem broccoli, season with a pinch of salt and add a splash of boiled water, then cook, covered, for 2-3 min further or until tender – this is your spicy Tenderstem broccoli