
Master a bistro classic with perfectly seared sirloin steaks and golden, crispy hand-cut fries. This recipe features a luxurious brandy-infused peppercorn sauce and a foolproof cold-start frying method for the best frites you've ever made.
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.
Finish and serve: Carefully pour away any excess fat from the steak pan, then add the prepared peppercorn sauce. Warm it through over medium heat for 1-2 minutes, scraping the bottom of the pan to release the flavorful browned bits. Stir in any juices that have collected from the resting steaks. Serve the steaks whole or sliced on a board with the crispy frites, a handful of fresh watercress, and the sauce on the side for dipping.
The 'cold-start' method for the fries is safer for home cooks and results in a very creamy interior with a crisp shell. For the best steak, ensure it is at room temperature before searing to achieve an even cook. If you're short on time, the peppercorn sauce can be made up to three days in advance and kept in the fridge.





