Beef in Orange Cream

Method

1. Peel the potatoes and slice them into 4 mm thick rounds.
2. Heat a generous drizzle of oil in a pan over high heat. Add the potato slices and sear them until golden and crusty on both sides (about 1 minute per side). The inside should remain raw.
3. Add chopped garlic (with skin), thyme, rosemary, salt, and pepper to the pan.
4. Pour in enough water to almost cover the potatoes (about half a finger's depth). Cover and cook over medium heat for 7 minutes until the water is absorbed.
5. Once the water is absorbed, flip the potatoes again to re-crisp them. Set aside.
6. For the beef: fold each slice of beef in half to make it thicker. Lightly dust with flour.
7. Heat a pan with a drizzle of oil and a knob of margarine (or butter). Once hot, add the floured beef slices and sear until golden on both sides.
8. Season with salt and pepper. Grate the zest of one orange over the beef.
9. Squeeze the juice of the orange into the pan. Let it simmer for about 1 minute to create a creamy sauce.
10. Add a few sprigs of thyme, turn off the heat, and let the beef infuse for the last minute.
11. Serve the beef with the pan-roasted potatoes, spooning the orange cream sauce over the top.