Serves 4

4 x 100g quality sirloin steak

2 large sweet potatoes, cut into wedges

2 tsp paprika

4 tbsp olive oil

150g shimeji mushrooms

1 tbsp butter

200ml coconut milk

1 tbsp ground black pepper

1) Preheat the oven to 180°C. 2) Place the sweet potato wedges in a large bowl and toss with salt, pepper, paprika and half of the olive oil, until evenly coated. 3) Lay the fries out evenly on a baking tray lined with nonstick baking paper, then transfer to the oven and bake for 15 to 20 minutes, until golden brown and soft. 4) Meanwhile, add the mushrooms and butter to a saucepan, set over a medium heat and fry until they start to soften. 5) Reduce the heat slightly, add the coconut milk and black pepper and cook for around four minutes, until heated through. 6) Place a griddle pan over a high heat until smoking hot. Brush the remaining olive oil onto the steaks and place in the hot pan. Cook for three to four minutes, depending on your preferred level of cooking, then turn and cook further until done to your liking. 7) Set the steaks aside and cover with foil to rest. When ready, serve with the fries and sauce.