- 4 x 200g/7oz sirloin steaks, flattened slightly using a meat hammer or rolling pin
- salt and freshly ground black pepper
- 50g/2oz unsalted butter
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 2 tbsp whole black peppercorns, lightly crushed
- 2 sprigs thyme, leaves picked
- 50ml/2fl oz brandy
- 200ml/7fl oz beef stock
- 250ml/9fl oz double cream
- 1 kg/2lb 4oz floury potatoes, peeled and cut into chunks
- 110g/4oz butter
- 125ml/4fl oz full fat milk
- 200g/7oz fine green beans, trimmed
- 40g/1½ oz butter
- 75g/3oz toasted hazelnuts, lighty crushed
- 3 tbsp sherry vinegar
- 2 tbsp olive oil
- 2 tbsp flatleaf parsley, roughly chopped
- For the steak, season the steaks, to taste, with salt and freshly ground black pepper.
- Heat half of the butter in a frying pan over a medium heat. When the butter is foaming, add the seasoned steaks and fry for 1-2 minutes on each side (for medium rare), or until cooked to your liking. Remove from the pan and set aside on a warm plate to rest.
- Add the remaining butter to the pan the steaks were cooked in. When the butter is foaming, add the shallots and fry for 1-2 minutes, or until softened.
- Add the garlic, peppercorns and thyme and cook for a further 2-3 minutes, or until softened.
- Add the brandy and light with a match. Allow the flames to flare up and cool down. (CAUTION: Keep the pan well away from your face and eyes and surrounding objects).
- Add the stock and cook for another few minutes until reduced by half then add the cream and return to a simmer.
- Cook for another minute then season with salt and freshly ground black pepper.
- For the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
- Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
- For the beans, bring a saucepan of salted water to the boil, then add the beans and boil for 2-3 minutes until just tender. Drain and set aside.
- Heat a frying pan until medium hot, add the butter and heat until foaming then add the hazelnuts and cook until lightly toasted.
- Add the olive oil and sherry vinegar and whisk to combine.
- Season with salt and black pepper then add the beans and parsley and toss to coat.
- To serve, spoon the mash onto the plate then place the steak alongside. Place the beans next to it then spoon over the peppercorn sauce.