Steak with goat's cheese sauce

• baking potatoes↗2medium

  total weight about 500g/1lb 2oz, each cut into about 8 wedges

• olive oil↗2 tbsp tbsp
• fresh thyme leaves↗1-2 tsp tsp
• Delamere brie-type goat's cheese↗140g pack g

  at room temperature

• crème fraîche↗3 tbsp tbsp
• green peppercorn↗1 tbsp tbsp

  drained and lightly crushed

• sirloin steaks↗2 x 200g/8oz g

  about the same thickness as your finger

• watercress↗2handfuls of

  2 handfuls of

Step-by-step instructions

1. 1

   Preheat the oven to fan 160C/conventional 180C/gas 4. Tip the wedges into a roasting tin and toss them in the oil and thyme. Roast for 35-45 minutes, turning once, until they’re crispy on the outside and soft in the middle.

2. 2

   About 15 minutes before the wedges are ready, remove the rind from the goat’s cheese and discard, then cut into chunks. Put it into a small bowl and microwave on Medium for 1 minute to melt. Beat in the crème fraîche, return to the microwave and heat for another minute on Medium until the cheese and crème fraîche have melted into a sauce. Season with salt and the peppercorns and stir.

3. 3

   Heat a griddle pan over a high heat. Season the steaks with black pepper and cook them for 2 minutes on each side for rare, or up to 4 minutes on each side for well done. Divide the sauce between two bowls for dipping.