1 x 10 oz sirloin steak
2 garlic cloves crushed
3 sprigs of fresh thyme
2 x large maris piper potatoes
3 tbsp veg oil
1 tbsp msg
1 garlic clove minced
1 tsp fresh thyme leaves
5 asparagus spears
1 finely diced shallot
2 tbsp crushed pink peppercorns
2 tbsp brandy
200ml beef stock
200ml double cream
1 tsp French mustard
Cut potatoes into wedges, wash in cold water
Refresh water add 1 tbsp salt and 1 tbsp bicarb soda
Microwave the potatoes for 5 mins, drain and steam dry
Heat veg oil in a tray add the potatoes, season with salt, pepper and msg. roast for 40 mins at 190c fan turning regularly
Rub the steak with oil and season, heat a dry pan until smoking. Place the steak fat side down first to render some of the fat then turn onto it’s side, form a good crust on both sides then add the butter, garlic cloves and thyme
Remove from the heat and baste well for 2 mins before resting on a wire rack
Use the same pan to make the peppercorn sauce. Add the shallots and pink pepper cook until the shallots are softened but not browned, add the brandy.
Reduce until almost no liquid left then add the beef stock and cream. Add the mustard and a pinch of salt reduce until thick and creamy
Trim and peel the bottoms of your asparagus before cooking in gently boiling water for 2-3 mins depending on how thick it is, drain and refresh in cold water. Heat through in a pan with a knob of butter when ready to serve.
Finish the wedges with minced garlic and thyme for the final minute of cooking
When the steak is well rested (at least 8-10 mins) slice and serve with the sauce, asparagus and wedges.
Slut this up to the max with an extra large glass of your favourite red!