- 6 potatoes, peeled
- salt
- 1 1/2 oz. butter
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup light cream, hot
- 4 8 oz. thick sirloin steaks
- olive oil
- 4 tablespoons demi-glace, heated
- 1/2 bunch flat-leaf parsley
- 3 eggs, hard-boiled
- 10 anchovies
- 4 cloves garlic
- 2 slices bread, crusts removed, soaked in milk and gently squeezed dry
- 2 tablespoons capers
- 1 1/2 oz. parmesan cheese
- 5 tablespoons olive oil
- juice of 5 lemons
- salt and freshly ground black pepper
- To make the mashed potato, put the potato in a saucepan and cover with cold water. Add salt, if desired, and bring to a boil. Cover and simmer for 20-25 minutes, or until tender. Drain and return the potato to the saucepan. Put the saucepan back over low heat and let the pan and the potato dry for 1 minute. Remove from the heat and mash the potatoes with a potato masher. Add the butter and pepper. Return to low heat. Stirring vigorously with a wooden spoon, gradually add the hot cream (or as much as necessary) until the mixture is light and fluffy.
- While the potatoes are cooking, make the salsa verde. Mix together all the ingredients in a food processor and blend to a paste.
- Chargrill the sirloins. Make sure the fire has burnt down to very hot embers or turn on the gas barbecue. Rub olive oil and pepper over the steaks. Place on a grill over the fire and cook for about 8-10 minutes on both sides, for a rare steak. Remove to a warm place and allow to rest for 15 minutes.
- To serve, place the steak on warm plates and spoon the hot mashed potato next to it. Pour the heated demi-glace over the steak and top with the salsa verde.