Ingredients
4 sirloin steaks approx 180g each100g butter
1 to 2 teaspoons Original Sea Pepper
Sunflower oil for brushing on the steaks
800g Maris Piper potato, peeled
3 to 4 sprigs Rosemary
4 – 6 garlic cloves with skin left on crushed but left whole,
3 tablespoons olive oil for frying
Instructions
- Put the butter, egg yolks and 1 tbsp of water in a heavy based saucepan over a very low heat, whisking all the time.
- Mash the Original Sea Pepper into the butter with a fork until thoroughly mixed in.
- Put the butter into a piece of cling film and form into a sausage shape about the diameter of a 50p piece. Wrap it in the cling film and put in the fridge to keep chilled.
- Put the potatoes into a pan of salted, boiling water and cook until just tender. Drain and leave to cool slightly before dicing into 2cm chunks.
- Heat some olive oil in a frying pan and then add the diced potatoes. Leave to brown for a few minutes on each side. Once the potatoes are nearly cooked, add a sprig of rosemary and 2 cloves of the garlic. (You may need to do this in 2 or 3 batches so that you do not over fill the pan.)
- Put the potatoes onto kitchen roll to drain excess oil and season with Cornish Sea Salt. Keep warm in the oven until you are ready to serve.
- Heat a griddle pan on a medium to high heat. Brush the steaks with a little sunflower oil. When the pan is hot add the steaks and leave to sear for 2 to 4 minutes on each side, depending on how you like the steak cooked.
- Serve the steak with a slice of the Sea Pepper butter on top with the sautéed potatoes.
