Succulent Sirloin Steak and Creamy Peppercorn Sauce

Heat a drizzle of oil in a large saucepan on medium heat. Add the onion, season with salt and pepper and fry until soft and sweet, 10-12 mins. When soft, transfer to a bowl and cover to keep warm. Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Crush the peppercorns.

Return your (now empty) saucepan to medium heat and add a drizzle of oil. Add the shallot and stir until softened, 3-4 mins. Add the crushed peppercorns and stir in the cider vinegar. Allow the vinegar to bubble away. Stir in the chicken stock paste and water for the sauce (see ingredients for amount) and allow it to reduce until thickened, 2-3 mins. Stir in half the creme fraiche, then take off the heat and set aside.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper. When hot, lay the steaks into the pan and fry until browned, 1 min each side. Lower the heat slightly and cook for another 1-2 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. Once cooked, transfer to a plate, cover with foil and allow to rest for a few mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

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 season again if needed, then remove the pan from the heat.