Serve with sautéed potatoes, fried mushrooms and grilled tomatoes.

Garlic butter
1 garlic clove, peeled
sea salt
50g unsalted butter, softened
1 tbsp finely chopped parsley
1 tsp brandy
Steak 2 x 200g sirloin steak
vegetable oil

Either purée the garlic in a press or chop it on a board, sprinkle with salt and crush to a paste. Blend this and all other ingredients for the garlic butter together in a bowl. This can be made in advance and chilled.

Heat a frying pan for several minutes over a medium-high heat. When it is hot, brush the steaks on both sides with vegetable oil, season them with salt and pepper and cook for two minutes each side to leave them medium-rare. Remove and leave them to rest on a plate for five minutes.

Heat the grill. Serve the steak on warm plates with any juices given out while resting spooned over, and dollops of garlic butter on top. Flash the plates under the grill until the butter melts leaving soft mounds of parsley.