Grilled Sirloin with Peppercorn Whisky Sauce

• Produce

  • 1 Baking potato, large
  • 2 cloves Garlic
  • 1 Shallot

• Canned Goods

  • 500 ml Beef stock

• Baking & Spices

  • 2 tbsp Peppercorns, mixed
  • 1 Sea salt and cracked pepper

• Oils & Vinegars

  • 1 Olive oil
  • 1 tbsp Olive oil

• Dairy

  • 25 g Butter
  • 2 tbsp Cream
  • 30 g Gruyere

• Beer, Wine & Liquor

  • 2 tbsp Whisky

• Other

  • 2 X 200g sirloins steaks

Found on wildeorchard.co.uk

Description

Directions

• To make the peppercorn sauce, heat the tablespoon of olive oil in a medium sauce pan. Sweat the shallots and garlic until they are soft and translucent. Season with salt and pepper.
• Add the beef stock to the pan and cook on high for 15-20 minutes, or until the stock is reduced by half.
• Stain the stock and return to the pan, discarding the shallot and garlic. Add a knob of butter and the whisky, cream and peppercorns. Cook for a further 3 minutes and set aside.
• Brush the steaks with olive oil and season with salt and pepper. Place on a very hot grill pan or barbecue and cook for about 3 minutes each side for medium rare.
• For the potatoes
• Pre-heat oven to 180c.
• Finely slice the potatoes into 8cm x 5cm rectangles. Place in a bowl and toss with the melted butter and grated cheese. Season with salt and pepper.
• Place 6-8 potato slices, overlapping by 1cm on a sheet of grease proof paper. Repeat with the remaining potato slices. Bake for 15-20 minutes or until golden and crisp.