James Martin's delicious steak and chips
It’s a dish that both Phillip and Holly have been asking James to make. And now our chef extraordinaire is finally sharing the secret to his delicious steak and chips!
Steak in peppercorn sauce and frites
Serves: 2
Ingredients
2x 200g sirloin steakSalt25ml veg oil25g butter
Sauce
1/2 shallot, peeled and diced25g butter50ml brandy200ml beef stock25ml white wine1tsp crushed black peppercorns1tsp green peppercorns in brine, washed100ml double cream
Salad
1 tbsp Dijon2 tbsp veg oil1 tsp white wine vinegarSplash of waterLittle gem lettuce Watercress
To serve
Skinny chips
Method
1. Heat a non-stick frying pan to a high heat. Season the steaks and drizzle them in oil, then pop into the non-stick frying pan and cook for 2 minutes. Then flip over and cook for a further 2 minutes. Add the butter, and when foaming, spoon over the steaks, then pop them onto a plate to rest. Tip the excess oil and butter away.
2. For the sauce, in a deep frying pan, cook the shallot in the butter at a medium to high heat for one minute. Then add the brandy and flambe. Add the stock and the wine and reduce by half. Add all the peppercorns and the cream and reduce by half, then finish with some butter.
3. To make the salad dressing, whisk all of the ingredients together, then spoon over the lettuce and the watercress
4. To serve, fry the chips until crisp. Then plate up with the salad, the steak, and spoon over the sauce.