Directions

1. Preheat oven to 180°C fan forced (356°F).
2. Cut potatoes with a crinkle cutter into 5mm thick slices.
3. Toss in 1 tbsp of oil and season with salt.
4. Place on a large oven tray lined with baking paper in a single layer.
5. Bake for 25-30 mins, until golden and crisp.
6. Melt tallow in a large frying pan on high heat.
7. Season steak with salt, then sear in pan for 2-3 mins each side until well charred, and cooked medium rare.
8. Set steak aside to rest.
9. Add remaining oil and shallots to the frying pan, cook, stirring for 2-3 mins, until softened and starting to brown
10. Add garlic, stirring for 1 min.
11. Reduce heat to medium and stir in wine, cook until almost evaporated.
12. Pour in stock, bring to a simmer, stirring.
13. Add butter and cook, stirring until sauce is emulsified.
14. Carve steak, serve topped with shallot sauce and crinkle cut chips, garnish with parsley.