Steak, Potato Wedges and Peppercorn Sauce
Prep time
Cook time
Total time
This is a perfect midweek treat or it is even good enough for a special occasion. Get a decent bottle of red wine and enjoy!
Recipe type: Main
Cuisine: English
Serves: 2
  • 2 x 227g sirloin steaks
  • For the wedges
  • 2 x large Maris Piper potatos, cut into large wedges
  • 1 spig of fresh rosemary
  • 1 tablespoon olive oil
  • salt and pepper
  • For the peppercorn sauce
  • 250ml beef stock
  • 2 teaspoon red wine vinegar
  • 1 tablespoon black peppercorns
  • salt and ground black pepper, to taste
  • 50ml double cream
  1. Preheat oven to 180 degrees C. Put the potato wedges into a bowl, cover with the oil, rosemary and season. Mix well with your hands then place on a baking tray and bake in the oven for 30-40 minutes until golden brown and tender. Turn every 10 minutes during cooking time
  2. Meanwhile, make the peppercorn sauce. In a small saucepan add in all the ingredients for the peppercorn sauce except the double cream, and allow to simmer until reduced and thickened slightly.
  3. Put a griddle pan on the hob and allow to heat up for a few minutes. Once smoking hot, place the steaks on the griddle and cook for 2½ minutes per side for medium. For more steak cooking times, please see here Once cooked, allow to rest in tin foil until the potato wedges are cooked and the sauce is ready
  4. Once the potato wedges are cooked, drain on kitchen paper until you are ready to serve
  5. Once the sauce has thickened and reduced, add in the double cream, stir well and keep warm
  6. Once everything is cooked and rested, place the steaks on your plates, tipping any resting juices from the steaks into the peppercorn sauce, add the potato wedges to the plate and serve the peppercorn sauce on top of the steak or in a jug next to your plate.
  7. Open a bottle of red wine, eat and enjoy!
Recipe by Jo's Kitchen at