Step 1

Place the potato in a saucepan and cover with water. Bring to the boil over high heat. Partially cover and reduce heat to medium-high. Cook for 10 mins or until tender, adding baby broccoli for the last 2 mins of cooking. Drain well, then return to the pan.

Step 2

Meanwhile, place the steaks on a clean work surface. Place 2 sage leaves on each steak. Wrap with a slice of prosciutto to enclose, tucking the ends under. Heat the oil and half the butter in a large frying pan over medium-high heat. Add half the steaks, seam-side down. Cook for 2 mins. Turn and cook for a further 2 mins or until just cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining steaks.

Step 3

Reduce heat to medium. Add the shallot to the pan. Cook, stirring, for 2 mins or until soft. Stir in the stock and bring to a simmer. Cook for 2 mins or until the sauce reduces slightly.

Step 4

Add remaining butter to potato mixture and toss to combine. Divide among serving plates with the steaks. Drizzle with the shallot mixture. Serve with fried sage leaves