Ingredients

• 4 x 200g/7oz sirloin steaks
• flattened slightly using a meat hammer or rolling pin
• salt and freshly ground black pepper
• 50g/2oz unsalted butter
• 2 shallots
• finely chopped
• 1 garlic clove
• finely chopped
• 2 tbsp whole black peppercorns
• lightly crushed
• 2 sprigs thyme
• leaves picked
• 50ml/2fl oz brandy
• 200ml/7fl oz beef stock
• 250ml/9fl oz double cream
• 1 kg/2lb 4oz floury potatoes
• peeled and cut into chunks
• 110g/4oz butter
• 125ml/4fl oz full fat milk
• 200g/7oz fine green beans
• trimmed
• 40g/1½ oz butter
• 75g/3oz toasted hazelnuts
• lighty crushed
• 3 tbsp sherry vinegar
• 2 tbsp olive oil
• 2 tbsp flatleaf parsley
• roughly chopped

Directions

• For the steak
• season the steaks
• to taste
• with salt and freshly ground black pepper.
• Heat half of the butter in a frying pan over a medium heat. When the butter is foaming
• add the seasoned steaks and fry for 1-2 minutes on each side (for medium rare)
• or until cooked to your liking. Remove from the pan and set aside on a warm plate to rest.
• Add the remaining butter to the pan the steaks were cooked in. When the butter is foaming
• add the shallots and fry for 1-2 minutes
• or until softened.
• Add the garlic
• peppercorns and thyme and cook for a further 2-3 minutes
• or until softened.
• Add the brandy and light with a match. Allow the flames to flare up and cool down. (CAUTION: Keep the pan well away from your face and eyes and surrounding objects).
• Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer.
• Cook for another minute then season with salt and freshly ground black pepper.
• For the mash
• place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
• Drain the potatoes and return them to the pan
• then place the pan on the heat for one minute to steam off any excess moisture.
• Mash the potatoes well
• then add the butter and milk
• beating to form a smooth mash. Season with salt and freshly ground black pepper.
• For the beans
• bring a saucepan of salted water to the boil
• then add the beans and boil for 2-3 minutes until just tender. Drain and set aside.
• Heat a frying pan until medium hot
• add the butter and heat until foaming then add the hazelnuts and cook until lightly toasted.
• Add the olive oil and sherry vinegar and whisk to combine.
• Season with salt and black pepper then add the beans and parsley and toss to coat.
• To serve
• spoon the mash onto the plate then place the steak alongside. Place the beans next to it then spoon over the peppercorn sauce.