A French bistro classic commonly referred to as ‘steak au poivre’ in restaurant menus. Perfect for those evening moments of quiet with your partner. When glazed golden brown with cognac, your homemade steak for two is transformed into a restaurant quality dining experience, right in the comfort of your own home.
2 Welsh sirloin steaks, trimmed of the outer layer of fat
2 tbsp black peppercorns
2 tbsp white peppercorns
75g unsalted butter
2 glugs of high-quality Cognac
A pinches of salt
5-6 non-floury potatoes, such as Charlotte
1 litre sunflower or vegetable oil
2 handfuls fine green beans, topped and tailed
Salt and freshly ground black pepper
To prepare the homemade fries, peel the potatoes and slice into evenly portioned matchstick-sized pieces. Add the oil to a large frying pan or wok to cook on a medium heat for around 15 mins. When the fries become crisp and golden, remove them onto kitchen paper to set aside in a warm place.
While the fries are cooking, crush the peppercorns in a mortar and put through a sieve to get rid of any excess fine powder. Press the crushed peppercorns into one side of each sirloin steak.
Heat 50g of butter in a large frying pan until it begins to foam, then add the steaks, peppercorn-side down. Cook the steak on each side for your preferred time, then rest the meat for 30 seconds after cooking.
Rare – 2 minutes each side
Medium – 4 minutes each side
Well Done – 6 minutes each side