Sirloin, Dauphinoise, Tender stem,
Red wine sauce

Pre heat the oven to 160 degrees and allow time to get warm while preparing the dauphinoise potato.

In a pan gently warm up the cream with the thyme, smash the garlic with the side of a knife or your palm. Add to the cream.

Wash the potato’s well and carefully slice into roughly 3mm discs. In a bowl pour over the cream, removing the garlic and the thyme. In an ovenproof dish layer, your potato and press down well.

Bake for 1-1 and half hours or until the potato is completely tender.

In a pan add a splash of oil and cook your chopped shallot for 2minutes, add the flour and cook out for 1 minute, add your red wine and reduce by half. When reduced add the beef stock and reduce to half again. Remove from heat and whisk in a small knob of butter to give the sauce a nice shine.

Cut the ends of the tender stem broccoli off and blanch in boiling water for approximately 3mins.