You’ll Need
For the Steak
2 sirloin steaks (250g each)
2 tbsp whole black peppercorns, roughly crushed
1 tbsp olive oil
1 tsp sea salt
20g butter
For the Parmesan Hasselback Potatoes
2 large Maris Piper potatoes
40g butter, melted
2 tbsp olive oil
3 cloves garlic, finely grated
40g Parmesan, finely grated
1 tsp fresh thyme leaves
Sea salt
Freshly cracked black pepper
For the Au Poivre Sauce
1 shallot, finely diced
20g butter
60ml cognac
150ml beef stock
150ml double cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
Fresh thyme leaves
To Serve
Tenderstem broccoli
Honey-glazed Chantenay carrots
Fresh watercress
Optional but Dangerous
Black truffle shavings
Garlic king prawns
Roasted wild mushrooms
Crispy shallots
Method
Remove the steaks from the fridge 30 minutes before cooking.
Using a sharp knife, make thin slices across each potato, stopping just before cutting all the way through to create the classic Hasselback effect.
Mix together the melted butter, olive oil, garlic, thyme, sea salt and black pepper.
Brush the potatoes generously with the mixture, making sure it runs between every slice.
Preheat your air fryer to 190°C.
Place the potatoes into the air fryer and cook for 35–40 minutes, brushing with the garlic butter every 10 minutes.
During the final 5 minutes, sprinkle generously with the grated Parmesan and return to the air fryer until golden and crisp.
Meanwhile, pat the steaks dry.
Season with the sea salt, then firmly press the crushed peppercorns over both sides of each steak.
Increase the air fryer to 200°C.
Lightly brush the steaks with the olive oil.
Cook for:
7–8 minutes for medium-rare 9–10 minutes for medium Turn halfway through cooking.
Once cooked, place a small knob of butter on each steak and allow them to rest for 6–8 minutes.
Meanwhile, melt the butter in a frying pan.
Cook the shallot for 2–3 minutes until softened.
Carefully pour in the cognac and allow it to reduce by half.
Add the beef stock, Dijon mustard and Worcestershire sauce.
Simmer for 3–4 minutes before stirring through the double cream.
Cook for another 2–3 minutes, stirring until the sauce becomes rich, smooth and glossy.
Serve each steak alongside a Parmesan Hasselback potato, Tenderstem broccoli and honey-glazed carrots.
Spoon the creamy au poivre sauce generously over the steak and finish with fresh thyme leaves and a handful of peppery watercress.