• black pepper
• 4 slices fillet steak (about 150g each)
• 1 tbsp butter
• 100ml red wine
• 100g parmesan, shaved
• 1-2 large red chillies, fi nely sliced
• 2 tbsp fl at-leaf parsley leaves
• green salad leaves, to serve
• Sweet potato mash
• 800g sweet potato, peeled and cut into chunks
• salt and cracked black pepper
• 2 tsp butter
• 5-6 tbsp milk

Grind black pepper coarsely over both sides of steaks. Heat butter in a large heavy-based pan until nut-brown, add steaks and cook over medium to high heat for 2-3 minutes each side or until cooked as desired. Remove from pan and rest in a warm place. Add wine to pan and stir over medium heat, scraping the residue from the base. Check seasoning and when slightly reduced pour sauce over steaks and top with parmesan, chilli and parsley. Meanwhile, cook sweet potato in lightly salted, boiling water for about 10 minutes or until tender. Drain and add cracked pepper, butter and milk and mash until smooth. Serve mash with steaks and green salad leaves.

Serves 4