21-Day Aged Sirloin With Creamy Peppercorn Sauce And Chips

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Chop the potatoes (skins on) into chips

Add the chips to a baking tray with a drizzle of vegetable oil and a generous pinch of salt

Give everything a good mix up and put the tray in the oven for 25-30 min or until golden and crisp

Meanwhile, peel and finely dice the shallot[s]

Peel and finely chop (or grate!) the garlic

Boil half a kettle (you'll only need a little!)

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

Once melted, trim the green beans and add with the chopped garlic then 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 green beans

Pat the sirloin steaks dry with kitchen paper, rub them 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, then once very hot, add the seasoned steaks 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 steaks are cooked, transfer them to a plate to rest (save the pan!)

Once the steaks are done, return the pan to a low heat

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

Add the soy sauce and crème fraîche and cook for 30 secs, stirring frequently

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

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

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