Step 1: Preheat oven to 240°C.
Step 2: Divide oil between two metal oven trays and place in the oven to heat for 5 minutes.
Step 3: Divide potatoes between the trays and spread shallots around both trays and roast shallots until softened (10-12 minutes) and potatoes until crisp and golden (18-20 minutes) and let shallots cool slightly, then halve, remove skins and set aside.
Step 4: Meanwhile, heat a large frying pan over high heat, drizzle steaks with a little oil, season to taste, then fry, turning occasionally, until browned and cooked to your liking (4-6 minutes for medium-rare) and then set aside loosely covered with foil to rest.
Step 5: Deglaze pan with port, add wine, thyme sprigs and garlic and reduce by half (3-4 minutes), add stock and shallots and boil until a thin sauce (6-8 minutes).
Step 6: Remove from heat, stir in vinegar and thyme leaves and season to taste.
Step 7: Slice steaks and serve with sauce, chips and frisée.
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