Beef with peppercorn sauce & sauté potatoes

• medium potatoes↗3

  diced

• olive oil↗2 tbsp tbsp
• garlic clove↗1

  crushed

• few rosemary

  needles, chopped

• 2 thin sirloin↗

  or ribeye steaks

• red wine vinegar↗2 tbsp tbsp
• beef stock↗200ml ml
• extra-thick double cream↗3 tbsp tbsp
• green beans↗

  to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Toss the potatoes with half the oil, the garlic, rosemary and some seasoning. Arrange in a single layer on a baking tray and cook for 45 mins, turning halfway through, until golden and crisp.

2. 2

   About 10 mins before the potatoes are done, heat the remaining oil in a large pan on a high heat. Season the steak with salt and lots of black pepper and cook for 2-3 mins each side. Transfer to a plate and cover with foil to rest while you make the sauce.

3. 3

   Tip in the vinegar and bubble for a few seconds, then pour in the stock. Reduce by half, then add the cream, some salt if needed, and lots of black pepper. Cook for 1-2 mins until thick and creamy. Serve the steaks in chunky slices topped with sauce along with the potatoes, with some green beans, if you like.