Ingredients
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
Method
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Wrap potatoes individually in foil. Place in a roasting pan.
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Cook in a moderately hot oven (190C) for about 50 minutes, or until tender.
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Meanwhile, season steaks with salt and ground pepper.
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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.
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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.
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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.