Steak Maman Blanc with sautéed potatoes recipe
 Need a simple dish to impress a special someone? When it comes to cooking for romance, Raymond Blanc has it covered. 4 medium King Edward or Lincolnshire potatoes, cut into 2cm/¾in cubes2 tbsp olive oil10g/½oz unsalted butter1 handful fresh flatleaf parsley, roughly chopped1 banana shallot, finely choppedsalt and freshly ground black pepper 4 medium King Edward or Lincolnshire potatoes, cut into 2cm/¾in cubes 2 tbsp olive oil 10g/½oz unsalted butter 1 handful fresh flatleaf parsley, roughly chopped 1 banana shallot, finely chopped salt and freshly ground black pepper 4 x 225g/8oz sirloin steaks (preferably organic), 2cm/¾in thick 2 tbsp olive oil65g/2¼oz unsalted butter200ml/7fl oz watersalt and freshly ground black pepper 4 x 225g/8oz sirloin steaks (preferably organic), 2cm/¾in thick 2 tbsp olive oil 65g/2¼oz unsalted butter 200ml/7fl oz water salt and freshly ground black pepper Method To make the potatoes, bring a large saucepan of salted water to a boil and blanch the potatoes for 1 minute then drain. Heat a frying pan until hot, then add the olive oil and potatoes. Sauté the potatoes over a medium heat for 4-5 minutes, or until golden-brown all over and tender. Season, to taste, with salt and pepper. Reduce the heat and add the butter, parsley and shallot and stir well. Allow the butter to melt and glaze the potatoes and the shallots. Keep warm. To make the steaks, season the steaks with the salt and pepper, pressing it firmly into the steaks on each side.Heat a large frying pan, add the oil and butter and heat until the butter is foaming, light brown and smells nutty. Place the steaks into the foaming butter and cook for 1–2 minutes on each side for rare, 3 minutes for medium rare, or 4 minutes for medium. Remove the steaks from the pan and place onto a warm plate.Pour the water into the frying pan and scrape the base of the pan with a wooden spoon to release the caramelised residue on the bottom of the pan, which will give taste and colour to this succulent juice. Simmer the sauce for a minute, stirring occasionally to emulsify the liquid.Pour the sauce onto the steaks and serve immediately with the potatoes and some green beans on the side. To make the potatoes, bring a large saucepan of salted water to a boil and blanch the potatoes for 1 minute then drain. To make the potatoes, bring a large saucepan of salted water to a boil and blanch the potatoes for 1 minute then drain. Heat a frying pan until hot, then add the olive oil and potatoes. Sauté the potatoes over a medium heat for 4-5 minutes, or until golden-brown all over and tender. Season, to taste, with salt and pepper. Reduce the heat and add the butter, parsley and shallot and stir well. Allow the butter to melt and glaze the potatoes and the shallots. Keep warm. Heat a frying pan until hot, then add the olive oil and potatoes. Sauté the potatoes over a medium heat for 4-5 minutes, or until golden-brown all over and tender. Season, to taste, with salt and pepper. Reduce the heat and add the butter, parsley and shallot and stir well. Allow the butter to melt and glaze the potatoes and the shallots. Keep warm. To make the steaks, season the steaks with the salt and pepper, pressing it firmly into the steaks on each side. To make the steaks, season the steaks with the salt and pepper, pressing it firmly into the steaks on each side. Heat a large frying pan, add the oil and butter and heat until the butter is foaming, light brown and smells nutty. Place the steaks into the foaming butter and cook for 1–2 minutes on each side for rare, 3 minutes for medium rare, or 4 minutes for medium. Remove the steaks from the pan and place onto a warm plate. Heat a large frying pan, add the oil and butter and heat until the butter is foaming, light brown and smells nutty. Place the steaks into the foaming butter and cook for 1–2 minutes on each side for rare, 3 minutes for medium rare, or 4 minutes for medium. Remove the steaks from the pan and place onto a warm plate. Pour the water into the frying pan and scrape the base of the pan with a wooden spoon to release the caramelised residue on the bottom of the pan, which will give taste and colour to this succulent juice. Simmer the sauce for a minute, stirring occasionally to emulsify the liquid. Pour the water into the frying pan and scrape the base of the pan with a wooden spoon to release the caramelised residue on the bottom of the pan, which will give taste and colour to this succulent juice. Simmer the sauce for a minute, stirring occasionally to emulsify the liquid. Pour the sauce onto the steaks and serve immediately with the potatoes and some green beans on the side. Pour the sauce onto the steaks and serve immediately with the potatoes and some green beans on the side.