21 Day Aged Sirloin Steak and Peppercorn Sauce

Meanwhile, halve, peel and thinly slice the red onion.

Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and season with salt. Stir and cook until soft and caramelised, 10-12 mins. Stir occasionally and adjust the heat if necessary. 

Once softened, transfer to a bowl and cover to keep warm - you'll add it to the potatoes later.

Meanwhile, peel and grate the garlic (or use a garlic press).

Pop the tomatoes onto a baking tray. Drizzle with oil and season with salt and pepper.

Roast on the middle shelf until they’re softened and starting to burst, 12-15 mins.

Return your (now empty) pan to medium heat with a drizzle of oil.

Once hot, add the garlic and fry for 1 min. Add the cracked black pepper.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and allow it to reduce for 3 mins.

Stir in the creme fraiche, then remove from the heat.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once hot, lay the steaks in the pan and brown for 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. They're safe to eat when the outside is browned.

Once cooked, transfer to a plate, cover with foil and leave to rest for a few mins.