-
1
Preheat oven to 220c
-
2
Peel and cube (3/4 inch cubes) the potatoes and put in a pot of cold, salted water and bring to the boil until half cooked (test by pricking with a knife.
-
3
It should go in easily but meet slight resistance in the middle of each cube tested)
-
4
When par-cooked, drain in a colander and leave to cool for a good 15 minutes
-
5
Heat a roasting pan on a stove top element with four tablespoons of vegetable or Canola oil (not olive oil because it has a lower heat tolerance than vegetable oil)
-
6
When the oil is hot shake the potatoes in the colander to 'scuff up' the edges and then carefully put them in the roasting pan.
-
7
(scuffing up the potatoes will give the edges a crispier finish) Sprinkle over the Italian dried herb Seasoning
-
8
Toss in the oil for about a minute then place on the middle shelf in the oven.
-
9
KEEP AN EYE ON THEM FOR THE FIRST FEW MINUTES AND MOVE THEM OVER AND AROUND TO PREVENT STICKING)
-
10
Next put the tomato on the bench and, after you have removed the green stalk (if attached), cut a star shape with a large knife through the top not quite all the way down.
-
11
Open up tomato slightly, being careful not to break the bottom, and sprinkle over the Thyme.
-
12
Spoon in Garlic.
-
13
Sprinkle lightly with Pepper.
-
14
Place in the roasting dish with potatoes and pour the Balsamic Vinegar and a tablespoon of oil over the tomato.
-
15
Return dish to oven.
-
16
Bake for further 25 minutes, while checking on both the potatoes and tomato during this time.
-
17
IF ANYTHING COOKS FULLY BEFORE THE OTHER, JUST KEEP WARM IN A WARMING DRAWER)
-
18
When the Potatoes and Tomato are cooking, prepare your steak to your liking over a medium heat on a griddle pan or frypan on the stovetop.
-
19
Always oil and season the meat with Salt and Pepper and do NOT oil the pan.
-
20
An average Sirloin of 200grams should take 6-8 minutes a side for well done, 4 minutes a side for medium, 2 minutes a side for rare and 30-40 seconds each side for blue.
-
21
Obviously, if you like it REALLY well done, leave it longer but these times are a guideline so try to match the finishing of the steak to the finishing of the potatoes which are cooking for 25 minutes) I.E.
-
22
if you like it well done, start your steak straight away after getting your potatoes and tomato (P & T) in and leave your steak to rest until the P & T are cooked.
-
23
Always rest your steak for half the cooking time to return its juices back into it.
-
24
When everything is cooked, take your Bernaise Sauce and heat it SLIGHTLY in the microwave (Just to about blood temperature or so.
-
25
DO NOT OVERHEAT or it will split.
-
26
Usually 10-15 seconds is enough
-
27
To serve, pour Bernaise Sauce on your plate and spread with the back of a large spoon to make a circle in the middle of the plate.
-
28
Place roasted potatoes onto the sauce in the middle of the plate.
-
29
Place Sirloin on top of the potatoes and the put the tomato on top of the Sirloin and gently mash it down slightly.
-
30
Lastly put a good bunch off the Watercress on top of the tomato and VOILA!
-
31
Enjoy.
-
32
This dish is my version of a dish I once had at a restaurant called CIBO in Auckland, NZ.
-
33
It is no comparison to their wonderful dish, but it was so good I had to attempt something like it myself.
-
34
Thank You to them for inspiring me.
-
35
This dish is a great marriage of flavours and 'comes to life' when a bit of everything (including sauce) is had in each mouthful.
