21-Day Aged Sirloin Steak With Peppercorn Sauce & Dessert

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your steak out of the fridge, open the packet and let it adjust to room temperature

Chop your potatoes (skins on) into chips

Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and add the tray[s] to the oven for 20-25 min or until golden and crisp

Whilst the chips are cooking, peel and finely dice your shallot[s]

Peel and finely chop (or grate) your garlic

Trim your green beans

Boil half a kettle

Meanwhile, heat a large, wide-based pan (preferably non-stick with a matching lid) with a knob of butter over a medium heat

Once melted, add the chopped garlic and trimmed green beans and cook for 1-2 min or until the garlic is fragrant

Season with a pinch of salt and add a splash of boiled water and cook, covered, for 4-5 min or until the beans are tender

Once done, keep covered and set aside for later – these are your garlicky beans

Pat your sirloin steak[s] dry with kitchen paper, then rub with vegetable oil and season both sides generously with salt

Heat a separate large, dry, wide-based pan (preferably non-stick) over a high heat, once very hot, add the seasoned steak to the pan

For rare, cook for 2-3 min max on each side; for medium-rare, cook for 3-4 min on each side; for medium, cook for 4-5 min on each side

Once the steak is cooked, transfer it to a plate to rest and return the pan to a low heat

Add the diced shallot and cook for 1-2 min or until softened

Add your soy sauce and crème fraîche and cook for 2-3 min, stirring frequently

Tip: Scrape any bits from the bottom of the pan as this will add extra flavour to the sauce!

Add your cracked black pepper and Chinese rice wine and cook for 1-2 min further or until the sauce has thickened – this is your peppercorn sauce

Tip: Add a splash of boiled water if your sauce is looking a little thick!