Sirloin Steak With Marmite Dauphinoise & Peppercorn Gravy

Before you start cooking, take your steak out of the fridge, open the packet and let it adjust to room temperature

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Peel and finely slice your potatoes into thin discs (roughly the thickness of a £1 coin)

Add your potato discs to a large heatproof bowl then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 5-6 min or until the potatoes are slightly tender

Meanwhile, peel and finely chop (or grate) your garlic

Combine your Marmite with a small splash of boiled water in a small heat-proof bowl and whisk until combined – this is your Marmite sauce

Combine your clotted cream with 60ml [90ml] [120ml] milk and add the chopped garlic, a pinch of salt and pepper and the Marmite sauce (not a big fan of Marmite? Just add a little!)

Give it a good mix up – this is your Marmite garlic cream

Add the sliced potatoes to an oven-proof dish

Pour over the Marmite garlic cream, cover the dish with tin foil and transfer it to the oven for 20-22 min or until piping hot and bubbling – this is your Marmite dauphinoise

Once the dauphinoise has had 10 min, add your Tenderstem broccoli to a large piece of tin foil with a splash of boiled water and a little drizzle of olive oil

Scrunch the foil around the broccoli to form a tightly sealed parcel and add to a baking tray

Tip: Cooking for 3 or more? Make 2 separate parcels!

Put the tray in the oven for 10-12 min or until the broccoli is tender with a slight bite

While the broccoli is cooking, reboil the kettle and heat a large, wide-based pan (preferably non-stick) over a high heat

Pat your sirloin steak[s] dry with kitchen paper, then drizzle them with vegetable oil and season with a small pinch of salt on both sides

Once very hot, add the sirloin steak[s] 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 to a clean board to rest for 3-4 min and reserve the pan

Once the dauphinoise has had 20 min, remove the dish from the oven, then remove the tin foil

Season with a pinch of pepper and return the dish to the oven, uncovered, for 4-5 min or until the top is slightly browned – this is your Marmite dauphinoise

Return the reserved pan to a low heat and add your cracked black peppercorns, then cook for 1 min or until fragrant

Combine your gravy base with 125ml [200ml] [200ml] boiled water and whisk thoroughly – this is your gravy mix

Once fragrant, add the gravy mix to the pan, increase the heat to medium-high and cook for 2-3 min, stirring regularly, or until thickened – this is your peppercorn gravy