Sirloin Steak, Cubed Roasted Potatoes with watercress and Peppercorn Sauce

Classic Steak with a homemade Peppercorn sauce, quick easy and very tasty Recipe Trolley
Prep: 0H 10M
Cook: 0H 30M
Serves: 2



Turn the oven to 200c. Put a splash of oil in a roasting tin and heat in the oven. Then put in the potatoes.


After 20 mins turn the potatoes. Then start on the steak, put a non-stick heavy based frying pan on a high heat. Season the steaks with the salt and put into the hot pan for 2 minutes on each side.


Stand each steak on the fatty part on the side to render it better. Add 25g of butter to the pan and cook till bubbling, spoon the butter over the steaks for 1 minute. Then transfer to a plate with a spoon full of the butter on each.


In the pan add another 25g of butter and fry the shallots for 1 minute, add the brandy and then flame. (Be careful as this will create a huge flame, but will die down quickly).


Add the stock and wine and reduce for a minute or 2. Add the peppercorns and cream then reduce by half, tip in the excess juices from the steak and add a lump of butter.


Serve with the potatoes and watercress on the side, and cover the steak in the thick sauce.

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