Michael Caines rustles up a beef recipe for the boys in episode 7 of Perfect.


  • 4 x 200gr Thick sirloin steaks – 4 week aged

  • 600gr hand cut potato chips (king Edwards or Maris Piper)

  • For Stuart’s Olde Steak Sauce :

  • 45ml Olive oil

  • 100gr Shallots diced small

  • 250gr chopped tinned plum tomatoes

  • 250gr Tomato puree

  • 45ml Sherry vinegar

  • 60gr Tamarind

  • 150ml Worcester sauce

  • 135gr Soft brown sugar

  • 2 Cloves of garlic crushed

  • 1 small red chillies

  • 1 Fresh baby leaf

  • Salt to taste


  • 1.

    Sweat the shallot and garlic in the olive oil, add the chopped chillies, add the tomato paste and roast for 5 minutes.

  • 2.

    Add the brown sugar and tamarind then deglaze with the vinegar, reduce down to nothing and then add the Worcester sauce.

  • 3.

    Now add the tinned tomatoes and bay leaf and cook out to desired consistency, adjust seasoning and leave to cool, best served a day later!

  • 4.

    Wash the chips, but leave the skins on and to cut the chips into even medium pieces. For the perfect chip I cook the potato twice, first cook slowly in the fryer at 140◦c until the chips are almost cooked but no colour. Drain and place on a tray leave to cool. Turn the fryer up to 190◦c and start to cook your steak.

  • 5.

    Season the steak both sides with salt and pepper. Sprinkle with oil and then place under the grill cook slowly on both side and cook to required degree. You can pan roast with a knob of butter if you don’t have a grill.

  • 6.

    Once the steak is cooked remove from the grill and place onto a tray and leave to rest for 10 minutes before serving.

  • 7.

    Then place the steak back into the oven for 5 minutes and whilst this is reheating drop your chips down into the hot fat and quick fry until golden brown. Remove and drain onto kitchen towel and then dress onto your plate. Now get the steak and place onto the plate with Stuart’s Olde Steak sauce and enjoy!

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