STEP 1
Place a heavy-based frying pan (ideally with a lid) over a medium-high heat. Slice the potatoes into 2-3cm rounds, discarding the trimmed ends. Drizzle olive oil into the pan, then fry the potatoes on one side until they are deep, golden brown.
STEP 2
Add the butter, and once melted, flip, and lower the heat. Nestle the garlic and rosemary in the pan, then pour in the vegetable stock*. Bring to a gentle simmer, then cover with a lid or tin foil and cook for 25-30 minutes or until tender.
STEP 3
To make the horseradish sauce, combine all the ingredients in a small bowl and mix well. Season with salt and pepper to taste, then set aside.
STEP 4
To prepare the steaks, pat dry with a paper towel and season on both sides with smoked sea salt. Bring a clean, nonstick frying pan to high heat with a drizzle of oil, then fry the steak/s on each side until they form a caramelised crust and are cooked to your desired likeness. Spritz 2-3 times with Telegraph Hill Manuka Smoke Liquid Spray, transfer to a plate or bowl and cover tightly with tinfoil to rest for 5-10 minutes.
STEP 5
To serve, slice the rested steak and plate alongside the horseradish sauce, fondant potatoes and drizzled with the steak pan juices.
Tips: we served this dish with sauteed green beans, cooked alongside the steak until a vibrant green colour and seasoned with salt, pepper and lemon juice.
*depending on the size of your pan, you may need more or less vegetable stock - use enough to reach halfway up the side of the potato slices.
