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Steak And Peppercorn Sauce Ingredients 500 g Maris Piper potatoes 100 ml vegetable oil 1 clove garlic 1 tbsp unsalted butter 1 sprig rosemary 2 sirloin steaks 250g each 1 tbsp vegetable oil 2 tbsp unsalted butter 2 cloves garlic 3 tsp peppercorns 100 ml brandy 150 ml beef stock 150 ml double cream | Method- Peel the potatoes, square off the edges slightly and dice into 1x1cm cubes. Put a frying pan over a high heat and add the oil and the garlic clove. Fry for a minute before adding the potatoes. Leave them to brown, checking after a few minutes, then turn and repeat until they are golden brown on all sides. Drain the potatoes and transfer to a mixing bowl. Throw in the butter and rosemary and toss everything until the butter melts.
- Wipe out the frying pan and return it a high heat. Rub the steak with oil and season generously with salt and pepper. When the pan begins to smoke add the steaks. For medium- rare, cook for 2-3 minutes on one side, until very well caramelised, then turn and add the butter and garlic. Cook for another 2-3, basting the top of the steak with the butter. Timings may vary depending on the thickness of the steak.
- Remove the steaks from the pan, place them onto a warm plate and cover with foil to rest for 5 minutes. Keep the steak pan over a high heat and pour in the brandy and the peppercorns. Flambé if you want to or bubble for a few minutes until reduced by half. Add the stock and reduce again for a minute. Pour in the cream and cook until it bubbles and thickens slightly.
- Serve the steaks with the potatoes and plenty of sauce.
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