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1
Layer potatoes in a deep baking tray, season each layer and dust with a good sprinkling of fresh chopped parsley and fresh chopped garlic.
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2
Mix equal quantities of milk and cream (enough to just cover the potatoes) together and pour over the potatoes.
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3
Place in an oven at roughly 350F/180C until they are golden brown and soft.
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4
For the red wine sauce, simply add 1 bottle of red wine to a pan and the gelatinous beef stock (homemade, do not use a stock cube, it's not the same).
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5
Boil rapidly and reduce significantly until this is a rich thick sauce.
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6
At this point I like to add a little fresh thyme, and check the seasoning, adding more where necessary.
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7
Just before serving the sauce, whisk in enough butter to give the sauce a nice sheen and velvety texture.
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8
Season the steak heavily (although the salt draws out moisture this doesn't matter because it's going straight onto a hot griddle) and brush with olive oil.
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9
Place the steak on a smoking hot griddle, turning to create the square griddle pan parks.
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10
Assuming a good thick piece of steak, 2 minutes on each side should be adequate to leave the meat nice & rare.
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11
Remove the meat and leave to rest for another 2 minutes.
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12
In the mean time, cut a square of the potatoes per person, and place on plain white plates, place the steak along side, and gently spoon the sauce around the edge.
