Sirloin Steak and Peppercorn Sauce with Lyonnaise Potatoes

Step 1

Preheat your oven to 200°C. Take the steaks out of your fridge to allow them to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Step 2

Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large saucepan on medium heat. When hot, add three quarters of the onion and season with salt. Stir and cook until soft and caramelised, 15-20 mins. Stir occasionally and adjust the heat if necessary. When soft, transfer to a bowl and cover to keep warm - you'll add them to the potatoes later.

Step 3

Meanwhile, season the steaks with salt and pepper. Roughly chop the parsley (stalks and all).

Step 4

Return your (now empty) pan to medium heat with a drizzle of oil. When hot, add the remaining onion and stir until soft, 5 mins. Add the cracked black pepper and stir in the cider vinegar. Allow the vinegar to bubble away, then stir in the chicken stock paste and water for the sauce (see ingredients for amount) and allow it to reduce for 3 mins. Stir in the creme fraiche, then take off the heat.

Step 5

Heat a drizzle of oil in another frying pan on high heat. When the oil is hot, lay the steaks in the pan and brown for 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. Once cooked, transfer to a plate, cover with foil and leave to rest for a few mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Step 6

When ready, take the potatoes out of your oven and stir through the caramelised red onion. Return to your oven to warm through while the steak rests. Reheat the sauce on medium heat until piping hot. Add the parsley to the sauce, then taste and season if needed. Cut each steak thinly and serve with the Lyonnaise potatoes alongside and the sauce spooned over to finish. Enjoy!