If it's a night of passion you're after then why not try adding a bit of chilli or paprika to spice things up?

As steak is full of protein it revives our energy levels, making us more alert and responsive – ready for whatever the night holds!

Serves 2

Preparation time: 10 minutes

Cooking time: (2cm/¾in thick steak):

Rare: 2½ minutes on each side

Medium: 4 minutes on each side

Well done: 6 minutes on each side

Cooking time for vegetables: Under 30minutes


Ingredients:

300g/10½oz Quality Standard lean rump or thick sirloin steaks
300g/10½oz small new potatoes, halved
Large pinch paprika powder
30ml/2tbsp extra virgin olive oil
Salt and freshly milled back pepper
2 garlic cloves, peeled and roughly chopped
1 small red onion, peeled and thinly sliced
2.5ml/½tsp dried chilli flakes
100ml/3½floz dry red wine


Method:

1. Preheat the oven to Gas mark 7, 220°C, 425°F.

2. Place the potatoes in a non-stick roasting tin. Add the paprika and half the oil, toss gently, season and roast for 25 minutes. 15 minutes
before the end of the cooking time remove the tin, add the garlic and onions, toss gently and return to the oven.

3. Place the steaks on a chopping board, season on both sides and dust with the chilli flakes. Heat the remaining oil in a heavy based frying or griddle pan and cook the steaks according to your preference. Remove the steak and keep warm.


4. In the same pan add the wine and simmer for 2-3 minutes or until reduced by half, scraping the base of the pan with a wooden spoon to release any sediment. Add any meat juices from the steak plate to the pan.

5. Divide the potato mixture between two serving plates. Slice the steak on the diagonal and arrange on top of the potatoes. Drizzle over the red wine sauce and serve immediately with a red chicory salad.


For more Valentine's recipes log onto www.beefyandlamby.co.uk.