20-Minute Meals: Real Fast Food
By Jamie Oliver
Ingredients
1 x 300g sirloin steak (ask your butcher), at room temperature
160g shallots
400g potato gnocchi
2 cloves of garlic
50ml brandy
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
100ml single cream
1 bunch of chives (20g)
Method
- Put a large non-stick frying pan on a medium-high heat. Cut any excess fat off the steak, finely chop the fat, then place in the pan. Cut off the sinew, then season the steak with sea salt and black pepper. Once the fat starts to render, cook the steak for 3 minutes on each side for medium rare, or until cooked to your liking. Remove to a clean board to rest, putting the crispy bits into a bowl.
- Peel and quarter the shallots, then put them into the pan with a splash of water and cook for 5 minutes, or until softened, tossing regularly.
- Meanwhile, boil the kettle. Put a second frying pan on a medium-high heat with the gnocchi and 100ml of boiling kettle water, cover, and cook for 2 minutes. Remove the lid and let the water cook away, then spritz with olive oil and fry for 5 minutes, or until the gnocchi are crispy. Peel and finely slice the garlic, add with a drizzle of oil, cook until lightly golden, then season to perfection.
- Add the brandy to the shallots and carefully flame it, if you like. Stir in the Worcestershire sauce and mustard, then the cream and a splash of water. Finely chop the chives, add half to the pan and toss well. Turn the heat off and season the sauce to perfection.
- Divide up the gnocchi. Finely slice and add the steak, spoon over the shallot sauce, and finish with the rest of the chives, and the crispy fat, if you like.
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