Steak with Peppercorn Sauce

Ingredients

• Sea salt and black pepper
• 1 tbsp olive oil
• 2 sirloin steaks (about 200g each), brought to room temperature
• 150ml beef stock
• 2 tbsp green peppercorns in brine, drained and lightly crushed
• 1 shallot, finely chopped
• 100ml double cream
• 25g butter
• 50ml brandy or whisky (optional)
• 1 tsp Dijon mustard (optional)
• 600g baby potatoes, boiled or roasted
• 100g watercress, to serve
• 1 lemon, cut into wedges (optional)

Method

1. Season the steaks generously with salt and pepper and rub all over with the olive oil. Heat a heavy frying pan or griddle until smoking hot — you want it almost uncomfortable to hold your hand over.
2. Lay the steaks down away from you and cook for 3–4 minutes on each side for medium-rare, turning once. You're after a dark, well-developed crust and a warm pink centre. Transfer to a warm plate and rest for 5–7 minutes so the juices redistribute.
3. Meanwhile, drop the butter into the same pan over a medium heat. Add the shallot and sweat until soft and translucent but not coloured, about 3 minutes, scraping up any caramelised bits left from the steak.
4. If using brandy, pour it in and let it bubble fiercely for a minute to burn off the alcohol, then reduce by half. Add the beef stock and crushed green peppercorns and simmer until reduced and slightly syrupy, around 3–4 minutes.
5. Stir in the cream and the Dijon if using, and simmer gently for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust the seasoning — it should be glossy, peppery and savoury.
6. Slice the rested steaks against the grain. Plate up with the hot baby potatoes and a generous handful of watercress, spoon the peppercorn sauce over the steak and serve straight away with lemon wedges on the side if you like.