Seared Chilli Pepper Beef with Paprika Potatoes

Preheat the oven to 220 C / Gas mark 7.

Place the potatoes in a non-stick roasting tin. Add the paprika and half the oil, toss gently, season and roast for 25 minutes. Fifteen minutes before the end of the cooking time remove the tin, add the garlic and onions, toss gently and return to the oven.

Place the steaks on a chopping board, season on both sides and dust with the chilli flakes. Heat the remaining oil in a heavy based frying or griddle pan and cook the steaks according to your preference (see below for cooking times). Remove the steak and keep warm.

In the same pan add the wine and simmer for 2-3 minutes or until reduced by half, scraping the base of the pan with a wooden spoon to release any sediment. Add any meat juices from the steak plate to the pan.

Divide the potato mixture between two serving plates. Slice the steak on the diagonal and arrange on top of the potatoes. Drizzle over the red wine sauce and serve immediately with a red chicory salad.