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Steak and Chips with Peppercorn sauce Ingredients 4 large potatoes (Sebago, Russet Burbank, King Edward or Dutch Creams) washed 4 x 300g sirloin steaks sea salt and black pepper, for seasoning beef tallow, for frying 2 shallots, finely diced 2 cloves garlic, finely chopped 55g can green peppercorns, drained 60ml (¼ cup) brandy 500ml (2 cups) beef stock 60ml (¼ cup) cream Method Step 1: Prep the steaks and potatoes Place the steaks on a wire rack over a tray and season generously with salt. Leave at room temperature for 1 hour to dry brine. Slice the potatoes into 2cm thick long sticks. Place in a large saucepan of cold salted water and bring to the boil over high heat. Reduce heat and simmer for 10 - 12 minutes, until tender but not falling apart. Drain and transfer to a wire rack over a tray. Place in the freezer until chilled. Step 2: Cook the chips Heat the tallow in a deep frying pan to 140°C (285°F) for deep frying. Cook the potatoes in batches for 8-10 minutes, then drain on a wire rack over a tray. Place in the freezer to chill again, or they can be frozen at this point until you want to cook to serve. Step 3: Cook the steaks Pat the steaks dry with some paper towels. Heat a heavy based frying pan over medium high heat. Cook steaks, turning every 30-45 seconds, until internal temperature reaches your desired doneness. Transfer to a wire rack to rest. Add the shallots to the pan, saute for 1 minute to soften. Stir in garlic and peppercorns and season with black pepper. Cook for a further minute. Add the brandy and flambe, shaking pan until flame subsides. Stir in stock and bring to a simmer. Cook for 5 minutes until the sauce is reduced by half. Add in the cream and check the seasoning, add salt if needed. Step 4: Cook the chips again, and serve Increase the tallow temperature to 180°C (355°F). Cook the chips again in batches for 5-6 minutes, until golden and crisp. Drain, then toss in a large bowl with salt. Slice the steaks and serve drizzled with pepper sauce and chips on the side.

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