Ingredients

• 650g/1lb 7oz potatoes
• preferably Maris Piper
• 50g/1¾oz butter
• 2 tsp sunflower oil
• flaked sea salt and freshly ground black pepper
• 1 small bulb garlic
• 1 tsp finely chopped fresh thyme leaves
• 2 tbsp whole black peppercorns
• ½ tsp flaked sea salt
• 2 x 175g/6oz fillet
• sirloin or rump steaks
• 25g/1oz butter
• 1 tsp sunflower oil
• 2 shallots (or 1 long banana shallot)
• finely sliced
• 3 tbsp brandy
• 1 tsp Dijon mustard
• 1 tsp worcestershire sauce
• 200ml/7fl oz beef stock (fresh or made with 1/3 beef stock cube)
• 3 tbsp double cream
• 1 tbsp finely chopped fresh tarragon leaves (optional)
• crisp mixed salad
• to serve

Directions

• To prepare the potatoes
• peel and cut into roughly 2.5cm/1in chunks. Put the potatoes in a pan and cover with cold water. Bring to the boil
• reduce the heat slightly and simmer for five minutes.
• Drain the potatoes in a colander and leave to stand for two minutes. Bash up the edges of the potatoes a little by shaking the colander from side to side. This will help make them extra crisp.
• Melt the butter with the oil in a large non-stick frying pan or sauté pan. Tip the potatoes into the pan and season with salt and plenty of freshly ground black pepper. Fry over a medium-low heat for 10 minutes
• stirring occasionally.
• Open out the garlic bulb and remove the cloves. Scatter the unpeeled garlic cloves into the pan with the potatoes and cook for 15 minutes
• turning regularly until the potatoes are golden-brown all over and the garlic has softened. Sprinkle over the thyme leaves and cook for five minutes more
• stirring and turning the potatoes as before. Once the thyme has been added to the potatoes
• the steaks can be cooked.
• For the steak
• put the peppercorns in a pestle and mortar and pound until coarsely ground. Add the sea salt and mix lightly. Put the steaks on a board and season well on both sides with the pepper and salt mixture until lightly but evenly crusted.
• Melt the butter with the oil in a large non-stick frying pan and fry the steaks over a medium high heat for 2-2½ minutes on each side for rare steak. Cook for 1-2 minutes longer on each side if prefer your steaks medium-rare and up to three minutes longer for medium
• depending on thickness. Remove the steaks from the pan and place on warmed plates to rest while the sauce is prepared.
• Add the finely sliced shallot to the frying pan and cook for 2-3 minutes
• stirring until softened and lightly browned. Pour the brandy into the pan and sizzle for a few seconds. With great care
• take a lit match and carefully light the brandy. Stand back well away from the flame in the pan. (If you prefer not to light the flame
• simply cook the brandy for about 15 seconds before adding the other ingredients.)
• When the flames have disappeared
• add the mustard and Worcestershire sauce to the pan
• stirring constantly. Pour over the stock and bring to the boil. Cook for 1-2 minutes
• or until the volume of liquid has reduced by nearly half
• stirring regularly.
• Stir in the double cream and return the sauce to a simmer
• stirring. Continue to simmer and stir until the sauce is thick enough to lightly coat the back of your spoon. Season to taste and stir through the tarragon
• if using.
• Spoon the sauce over the warm steaks and serve with the sauté potatoes and a crisp mixed salad. Squeeze the garlic out of its skins when you eat it.