Sirloin with green peppercorn sauce and crisp potatoes
Sunday 15 September 2013
I'm not one to recommend overdoing it at every meal, but if you are going to treat yourself to some extravagance, I can't think of a better way. Whenever we have this on the restaurant menu, it seems to outsell any other steak recipe. But you might want to schedule a run for the morning…
500g/1lb new potatoes
2 garlic cloves
3 tbsp olive oil
4 x 250g/8oz sirloin steaks
2 tbsp green peppercorns in brine, drained
1 garlic clove, crushed
2 tbsp brandy
125ml/4fl oz good-quality beef stock
3 tbsp crème fraîche
2 tsp Dijon mustard
Preheat the oven to 200C/400F/Gas6. Cook the potatoes in a pan of salted boiling water with the garlic, until tender. Drain and, when cool enough to handle, tear the potatoes in half. Place them in a large roasting tin and stir in 2 tbsp of olive oil. Roast for 30 minutes, until golden and crisp.
Season the steaks with salt and freshly ground black pepper. Heat a large frying pan over a high heat. Add the butter and 1 tbsp of olive oil. When the butter starts to foam, sear the steaks for 2 minutes on each side for medium-rare, adding another minute on each side for medium. Remove from the pan and keep warm.
Return the pan to the stove and reduce the heat to medium. Add the peppercorns and garlic, and cook for 30 seconds. Pour in the brandy, simmer for 1 minute then add the stock, crème fraîche and mustard and simmer for 2 minutes to thicken. Serve over the steak, with the potatoes.
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