Ultimate Steak Frites with Creamy Peppercorn Sauce

Prepare the peppercorn sauce: Melt 25g of butter in a small saucepan over low heat. Add the finely chopped shallots and cook for about 5 minutes until softened but not browned. Stir in the green peppercorns and flour to form a roux, then pour in the brandy. Let it bubble for 2-3 minutes until it thickens into a paste. Pour in the beef stock and simmer for 10-15 minutes until the liquid reduces and thickens slightly. Stir in the double cream and Dijon mustard, season to taste, and set aside to cool.

Prepare the frites: Peel the Maris Piper potatoes and cut them into neat chips about the thickness of a pencil. Rinse them under cold water to remove excess starch, then pat them thoroughly dry with a clean tea towel. Place the chips in a deep saucepan or wok and pour over enough sunflower oil to just cover them. Place the pan over medium heat and bring the oil to a simmer. Once bubbling, increase the heat to high and fry for 15-20 minutes, stirring occasionally, until the chips are crisp and golden. Drain on a tray lined with kitchen paper.

Cook the steaks: While the chips are frying, season the sirloin steaks generously with salt and pepper. Heat a drizzle of olive oil in a heavy-based frying pan over high heat until smoking hot. Sear the steaks for 1-2 minutes per side for medium-rare, or longer depending on your preference. In the final 30 seconds of cooking, add a knob of butter and the thyme sprigs to the pan, spooning the foaming melted butter over the steaks to baste. Transfer the steaks to a warm plate to rest for at least 5 minutes.