grilled steak with sorrel sauce

Serves 4

Preparation time 10 minutes

Cooking time 15 minutes

4 fillet steaks, about 175 g (6 oz) each

1 garlic clove, crushed

50 g (2 oz) butter

2 shallots, finely chopped

150 ml (¼ pint) single cream

75 g (3 oz) sorrel, shredded

salt and pepper

Rub the steaks with the garlic and a little salt and pepper. Place on the upper rack of the halogen oven. Set the temperature to 250°C (482°F) and cook for 3 minutes on each side. (Cook a little longer if you prefer your steaks well done.) Remove from the oven and leave to rest in a warm place while making the sauce.

Remove the rack from the oven and add the butter to the bowl. Cook briefly at 200°C (392°F) until melted. Add the shallots and cook for 3 minutes. Stir in the cream and sorrel, and cook for 5 minutes until heated through. Season to taste with salt and pepper, and spoon over the steaks. Serve with chunky chips.

For steak au poivre, drain 4 teaspoons green peppercorns from their brine and crush using a mortar and pestle. Mix with a little salt and use to coat both sides of the steaks. Place on the upper rack of the halogen oven and brush with a little melted butter. Cook as above and keep warm. Make the sauce as above, omitting the sorrel and adding 2 teaspoons finely chopped thyme.