Sirloin Steak and Peppercorn Sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 220°C/ 200°C fan/ gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Step 2

Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large pan on medium heat. Once hot, add the onion and season with salt. Stir and cook until soft and caramelised, 15-20 mins. Stir occasionally and adjust the heat if necessary. When soft, transfer to a bowl and cover to keep warm - you’ll add it to the potatoes later.

Step 3

Meanwhile, season the steaks with salt and pepper. Halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all).

Step 4

Return your (now empty) pan to a medium heat with a drizzle of oil. Once hot, add the shallot and stir until softened, 5 mins. Add the cracked black pepper and stir in the cider vinegar. Allow the vinegar to bubble away, then stir in the chicken stock paste and water for the sauce and allow it to reduce for 3 mins. Stir in the crème fraiche, then remove from heat.

Step 5

Heat a drizzle of oil in a large frying pan on high heat. Once hot, lay the steaks in the pan and brown for 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. Once cooked, transfer to a plate, cover with foil and leave to rest for a few mins.

Step 6

When ready, remove the potatoes from the oven and stir through the caramelised red onion. Keep warm in the oven while the steaks rest. Reheat the peppercorn sauce on medium heat until piping hot. Stir through the parsley, then taste and season if needed. Thinly slice each steak widthways, then serve with the Lyonnaise potatoes alongside. Spoon over the peppercorn sauce to finish.