4 small brushed potatoes, washed, scrubbed
4 x 180g beef sirloin steaks
Salt and ground pepper, to taste
1 tblsp olive oil
1/3 cup sour cream
Mixed salad leaves, to serve
1⁄2 cup beef stock
1 tblsp drained, green
peppercorns in brine
1⁄2 cup light thickened cooking cream
1 tblsp Worcestershire sauce
2 tsps Dijon mustard
Wrap potatoes individually in foil. Place in a roasting pan.
Cook in a moderately hot oven (190C) for about 50 minutes, or until tender.
Meanwhile, season steaks with salt and ground pepper.
Heat oil in a large, non-stick frying pan over a medium to high heat. Add steaks. Cook for about 4 to 5 minutes on each side for medium, or until cooked to your liking. Remove from pan. Rest, loosely covered with foil.
To make sauce, add stock and peppercorns to same hot pan. Bring to boil. Simmer for about 2 to 3 minutes, or until reduced by half. Stir in combined cream, sauce and mustard. Boil for a further 1 minute, or until slightly thickened.
To serve, cut a deep cross into top of each potato. Top with sour cream and ground pepper. Serve with steak, sauce and salad leaves.