Steak Au Poivre

Here's a great, satisfying meal that looks complicated but in fact takes just 30 minutes from start to finish. Sirloin steak with a pepper sauce on a bed of mashed potato and sweet potato with wilted spinach. I've written this recipe for two people.


2 sirloin steaks
15ml vegetable oil (for frying)
2 sweet potatoes (peeled and washed)
2 potatoes (washed, peeled and washed again)
100ml Double cream (10ml for the mash, 90ml for the sauce)
25g Butter
2 banana shallots (finely chopped)
10g whole black peppercorns (coarsely crushed)
50ml red wine


First start by making the sauce, which will taste better the longer it is left to infuse.

Sweat off the shallots with the peppercorns until translucency is achieved.
Add the red wine and reduce by half. Then add the 90ml of double cream and turn the heat down. Allow to slowly reduce while infusing.
Cut the potatoes and sweet potatoes into uniform sizes. Place into cold salted water and bring to the boil. Simmer until a knife can penetrate smoothly into them.
Meanwhile, blitz the sauce to break up the peppercorns, this will add further flavour.
Dry the potatoes before mashing
Fry the steaks in the vegetable oil
Wilt the spinach in hot oil with nutmeg, sugar, salt and pepper (this takes a matter of moments, I recommend leaving this until literally the last second)
Turn the steaks and cook the other side, cook to your own desire (I have mine quite rare)
A little double cream helps the mash become creamy. Be aware that this will detract from the seasoning, so add plenty pepper and salt
Serve and eat