Ribeye steak with red wine sauce (marchand de vin) and pan-fried potatoes

Shallow fry the potatoes in plenty of oil in a steel frying pan with a bit of garlic, parsley, a hint of salt and pepper.

When coloured, pour off the excess oil and toss the potatoes in the pan, breaking them up; cook a few minutes more, finish with fresh parsley and set aside in a bowl.

Heat about 4 tbsp peanut oil in the same pan over high heat to smoking; put the ribeye in, leave 2 minutes, turn over when nicely browned.

Turn to low heat and cook gently at least eight minutes more for medium, turning from time to time; a thick steak takes 10 to 12 minutes in all.

Meanwhile melt plenty of butter in a nonstick pan, add the shallots and sweat on low heat without colour.

Strain the shallot butter over the steak to flavour it; reserve the shallots.

Rest the steak under a piece of foil in a warm oven.

Pour off most of the oil from the steak pan, add a nudge of butter, then the shallots and a tablespoon of flour.

Add 20 cl red wine, boil and reduce until only a few tablespoons are left and the sauce is thick.

Season with a pinch of sugar to cut the acidity, enough salt and a hint of pepper. Off the heat, add a little parsley and a little butter and stir until it melts.

Serve the steak in a dish covered with the sauce, potatoes on the side.