Steak and Chips with Peppercorn Sauce

Pan-seared sirloin with thick chips and a creamy brandy peppercorn sauce.

TIME BREAKDOWN
Prep: 15 min
Cook: 30 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
2 people
Difficulty
Easy

Ingredients

  • 2 x 250g sirloin steaks
  • 500g floury potatoes, cut into thick chips
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 shallot, finely chopped
  • 1 tbsp green peppercorns in brine, drained
  • 2 tbsp brandy
  • 150ml beef stock
  • 100ml double cream
  • Salt and black pepper to taste

Method

  1. Soak, dry and parboil the chips for 5 minutes, then deep fry at 190°C for 6 minutes until golden.

  2. Bring the steaks to room temperature and season. Heat the oil in a hot frying pan.

  3. Fry for 3 minutes each side for medium rare, adding the butter for the final minute. Rest for 5 minutes.

  4. In the same pan cook the shallot for 2 minutes, add the peppercorns and brandy and let it reduce.

  5. Add the stock and simmer for 5 minutes, then stir in the cream and simmer for 2 minutes.

  6. Serve the steaks with chips and the sauce.