Ingreadient :

• 2x 200g sirloin steak
• 25ml veg oil
• Salt
• 25g butter

For the peppercorn sauce

• ½ shallot, peeled and diced
• 50ml brandy
• 200ml beef stock
• 1 tsp crushed black peppercorns
• 1 tsp green peppercorns, in brine and washed
• 100ml double cream

To serve

• Skinny chips

For the salad

• 1 tbsp dijon
• 2 tbsp vegetable oil
• 1 tsp white wine vinegar
• Splash of water
• Little gem lettuce
• Watercress

Direction :

1. Heat a non-stick frying pan to high heat.
2. Season the steaks, drizzle in oil, pop into a non-stick frying pan and cook for 2 minutes, then flip over and cook foranother 2 minutes. Add the butter, and when it’s foaming, spoon over the steaks, then pop them onto a plate to rest. Tip the excess oil and butter away.
3. For the sauce, fry the shallot in butter for a minute, add the brandy, the stock and wine, then reduce by half. Add the peppercorns and the cream, then reduce it all by ½. Finish with some more butter.
4. For the salad dressing, whisk all the ingredients together, spoon it over the lettuce and watercress.
5. Serve the steak with chips on the side, spoon over the steak with peppercorn sauce, and serve alongside some salad.