Sirloin steak and peppercorn sauce go together like, well, sirloin steak and peppercorn sauce. But tonight, we’ve added a third showstopper: André's take on Lyonnaise potatoes uses red onion instead of white for a vibrant colour, whilst still packing the same flavour. The trick to perfecting steak is a very, very hot pan to lock in all those tasty juices and make everything oh-so delicious.
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Flat Leaf Parsley
Chicken Stock Paste
Water for the Sauce
Preheat your oven to 200°C and take the steak out of your fridge. Halve, peel and thinly slice the red onion. Chop the potato into 2cm chunks (no need to peel), then pop onto a baking tray. Drizzle with oil, season with salt and spread out in one layer. Roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Heat a drizzle of oil in a large saucepan on medium heat. Add the onion and season with salt. Stir and cook until soft and caramelised, 10-12 mins. Stir every now and then to make sure it's not burning. When soft, transfer to a bowl and cover to keep warm. We will add them to the potato later.
Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Crush the peppercorns in a freezer bag with the bottom of a saucepan or a rolling pin. Peel and grate the garlic (or use a garlic press). Season the steak with salt and pepper. IMPORTANT: Wash your hands after handling raw meat.
Return your now-empty saucepan to medium heat and add a splash of oil. Add the shallot and cook until soft, stirring frequently, 4-5 mins. Add the crushed peppercorns and stir in the cider vinegar. Allow the vinegar to bubble away, 1-2 mins. Stir in the stock paste and water (see ingredients for amount) and allow it to reduce by half, 3-4 mins. Stir in half the crème fraîche, then remove from the heat and set aside.
Heat a splash of oil in a frying pan over high heat. Once hot, lay in the steak. Cook until browned, 1-2 mins on each side for medium-rare. Cook for a further minute on each side if you like it medium. Transfer to a plate, cover with foil and leave to rest for a few mins. IMPORTANT: Steak is safe to eat when the outside is no longer pink. Pop your pan back on medium heat and add the spinach and garlic. Season with salt and pepper, stir together and cook until wilted, 1-2 mins. Stir in the remaining creme fraiche and cook until piping hot. Taste and add salt and pepper if you feel it needs it, then remove the pan from the heat.
When everything is ready, reheat the sauce over medium heat until it’s piping hot. Add any steak resting juices and the parsley to the sauce. Taste and add salt if necessary. Take the potatoes out of your oven and spread the caramelised red onion on top of them, mix together. Share the potatoes between your plates. Cut each steak thinly and place alongside the potatoes. Spoon the sauce over the steak and serve the creamed spinach alongside. Enjoy!