THIS CLASSIC RECIPE IS A DELICIOUS PAIRING OF BEEF AND PEPPER SAUCETHAT IS DELECTABLY ENJOYABLE. THE ADDED TASTE OF DISTINCT SPICES WORKSESPECIALLY WELL WITH PORK AND LAMB STEAKS.  * Start by making the masala by frying off the onion in the rapeseedoil on a medium heat till golden brown. Next add the garlic, gingerand chill and fry for 1 minute. The garlic and ginger will give agreat aroma of power and kick to the dish. Now add the tumeric, cuminfor added punch, peppercorns and fry for a further 30 seconds. Add thechopped tomatoes for a bit of sweetness, beef stock cube and 300ml ofwater. Cook until the oil splits out of the spices into the sauce.Once this happens, remove from the heat, season with salt and whisk inthe 100g of butter and the chopped coriander ready to serve. * To prepare the potatoes, peel and cut into roughly 2.5cm/1inchunks. Put the potatoes in a pan and cover with cold water. Bring tothe boil, reduce the heat slightly and simmer for 5 minutes. * Drain the potatoes in a colander and leave to stand for 2 minutes.Bash up the edges of the potatoes a little by shaking the colanderfrom side to side. This will help make them extra crisp. * Melt the butter with the oil in a large non-stick frying pan orsauté pan. Tip the potatoes into the pan and season with salt andplenty of freshly ground black pepper. Fry over a medium-low heat for10 minutes, stirring occasionally. * Open out the garlic bulb and remove the cloves. Scatter theunpeeled garlic cloves into the pan with the potatoes and cook for 15minutes, turning regularly until the potatoes are golden-brown allover and the garlic has softened. Sprinkle over the coriander leavesand cook for 5 minutes more, stirring and turning the potatoes asbefore. Once the coriander has been added to the potatoes, the steakscan be cooked. * Once the steak is cooked to your liking and rested, place on a warmserving plate with the golden crispy potatoes and that amazing peppermasala drizzled over half the steak.