Seared Sirloin & Creamy Peppercorn Sauce

While the potato is cooking, trim the baby broccoli and slice lengthways in half. Finely chop the garlic (or use a garlic press). Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or in their sachet using a rolling pin.

Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the baby broccoli and a dash of water and cook, tossing often, until just tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

See Top Steak Tips (below) for extra info! Return the frying pan to a high heat with a drizzle of olive oil. Drizzle the sirloin steak with olive oil and season with salt and pepper on both sides. When the oil is hot, add the steaks and cook for 2 minutes on each side for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Transfer to a plate to rest.

Top Steak Tips!

1. Use paper towel to pat steak dry before seasoning.
2. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm.
3. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, return the pan to a medium heat with a drizzle of olive oil. Add the crushed peppercorns and remaining garlic and cook until fragrant, 30 seconds. Add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the light thickened cream and crumble in the beef stock (1/2 cube for 2 people / 1 cube for 4 people). Cook, until thickened, 1-2 minutes. Stir through any steak resting juices.