Steak, egg and sweet potato wedges with spicy bearnaise sauce

Method

1. Heat the oven to 200°C fan/gas 7. Scrub the sweet potato, then slice into chunky wedges and put in a bowl. Sprinkle over the polenta, dried thyme and 1 tsp oil, then toss really well to coat evenly – this is important to ensure the crispiest wedges. Spread out on a tray (they shouldn’t be touching) and cook in the oven for 25 minutes, turning halfway.
2. To cook the steaks, season heavily with salt and pepper, then place a large, heavy frying pan over a high heat. Once smoking hot, add a dash of oil, then the steaks and cook for 2-3 minutes on each side, depending on the thickness of the steaks. Transfer to a plate and leave to rest in a warm place (or under foil) for 4 minutes before slicing.
3. While the steaks rest, gently heat the bearnaise sauce with the sriracha stirred through it. Using the same pan the steaks were cooked in, add a dash more oil and carefully crack the eggs in. Fry until cooked to your liking.