British Wagyu Sirloin Steak with Triple Cooked Chips, Roasted Flat Mushrooms, Grilled Tomatoes and Peppercorn Sauce
Serves 4
Ingredients
  • 4 x British Wagyu Sirloin Steaks
  • 1kg Maris Piper Potatoes
  • 8 x Flat Mushroom
  • 2 x Large Tomatoes
  • 2 tsp Green Peppercorns
  • 1 x Shallot
  • 40ml Brandy
  • 200ml Beef Stock
  • 200ml Double Cream
  • Vegetable Oil
  • Sea Salt
  • Cracked Black Pepper
Method
  1. To make the triple cooked chips, peel the potatoes and cut into chunky chips. Rinse under cold water to remove all the starch. Place in boiling salted water for approx. 5-8 minutes until they are soft but not cooked through.
  2. Carefully remove the chips from the water and allow to chill and dry in the fridge for at least 30 minutes (or overnight if you want to get ahead!).
  3. Preheat a deep fat fryer or a pan of vegetable oil to 130C and cook the chips until a crust starts to form, ensuring no colour.
  4. Remove from the oil and allow to chill in the fridge for at least 30 minutes.
  5. While the chips are cooling for the second time, peel the outer layer of the flat mushrooms, and place on a lined roasting tray with a drizzle of vegetable oil, a knob of butter, and season with sea salt & cracked black pepper.
  6. Halve the tomatoes, drizzle with vegetable oil and season with sea salt & cracked black pepper and add them to the same tray as the mushrooms.
  7. Roast in the centre of a 180C preheated oven for 15-20 minutes.
  8. For the peppercorn sauce, place a pan over a medium heat and add a knob of butter. Finely dice the shallot and when the butter is foaming, add the diced shallot and green peppercorns, and cook until the shallots are soft.
  9. Add the brandy and cook until almost dry, then add the beef stock and reduce by half.
  10. Finally add the double cream and reduce until a sauce consistency; this should coat the back of a spoon.
  11. Meanwhile, pan fry the steaks as desired (Rare 2-4 minutes; Medium 4-6 minutes; Well Done 6-8 minutes) and allow to rest for 5 minutes before serving.
  12. Whilst the steaks are resting, turn the deep fat fryer or pan of vegetable oil back up to 180C and cook the chips for a final third time, for 3-4 minutes until golden and crisp.
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