Steak with peppercorn sauce with stuffed mushrooms & dauphinoise 


"I have chosen this because I like the technical challenge also this will show my multi-tasking skills. As well as this i like to use different ingredients and also I think it’s important to use British products."


  • Peppercorn sauce-  2 to 3 tablespoons peppercorns

  • 60g butter

  • 1 shallot minced

  • 100ml brandy

  • 100ml beef stock

  • 60ml double cream

  • Stuffed mushrooms: 4-6 medium-large portobello mushrooms

  • 125g unsmoked bacon lardons

  • 1 shallot finely chopped

  • 1 garlic clove, finely chopped

  • 4 tbsp dried breadcrumbs

  • 1 tsp dried sage

  • 50g medium cheddar grated.

  • Sirloin Steak: This is a relatively lean cut of steak

  • 500ml double cream

  • 500ml milk

  • 3 garlic cloves

  • 8 large King Edward or Maris Piper potatoes

  • 100g grated gruyère cheese.

  • These measurements and measured for 3 Portions (1 Spare incase goes wrong?)

  • (Salt, Pepper, Olive Oil)



  1. Heat oven to 220C/200C fan/gas 7. Wipe the mushrooms to remove any dirt, then turn upside down and remove the stalks. Place on a baking tray top-side down.

  2. Fry the lardons for 8-10 mins until just starting to crisp up, then finely chop the shallot, mushroom stalks and garlic. Add to the bacon and fry on a moderate heat for about 5 mins until all the ingredients are cooked.

  3. Take off the heat and add the breadcrumbs and sage, then stir to make an even mixture. Spoon into the hollows of the mushrooms and sprinkle with the grated cheese.

  4. Bake for approximately 8-10 mins until the cheese has melted. Serve with crusty bread and a green salad.


  1. Preheat your oven to 200°C and take the steak out of your fridge.

  2. Chop the potato into 2cm chunks (no need to peel!), then pop on a baking tray.

  3. Drizzle with oil and a pinch of salt and spread out in one layer. Roast on the top shelf of your oven until golden, 25-30 mins.

  4. Turn halfway through cooking.



  1. Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large saucepan on medium heat. Add the onion with a pinch of salt, stir and cook until soft and caramelised, 15-20 mins. Stir every now and then to make sure it is not burning.

  2. When soft, transfer to a bowl and cover to keep warm. We will be adding them to the potato later.

  3. Prep the Rest

  4. Meanwhile, halve, peel and thinly slice the shallot. Roughly chop the parsley (stalks and all). Crush the peppercorns in a freezer bag with the bottom of a saucepan or a rolling pin. Season the steak with a pinch of salt and pepper. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.


Making the Sauce:

  1. Return your now empty pan to medium heat and add a splash of oil. Add the shallot and stir until soft, 5 mins.

  2. Add the crushed peppercorns and stir in the white wine vinegar. Allow the vinegar to bubble away.

  3. Stir in the stock pot until dissolved.

  4. Pour in the water (see ingredients for amount) and allow it to reduce for 3 mins.

  5. Stir in the creme fraiche, then take off the heat.


Fry the Steak:

  1. Heat a splash of oil in a frying pan over high heat. Once hot, lay in the steak. Cook until browned, 2-3 mins on each side for medium-rare. Cook for a further minute on each side if you like it medium. Transfer to a plate, cover with foil and leave to rest for a few mins. IMPORTANT: The steak is safe to eat when the outside is cooked.


Finish and Serve:

  1. When ready, take the potato out of your oven and spread the caramelised red onion on top of them.

  2. Return to your oven to warm through while the steak rests.

  3. Reheat the sauce over medium heat until piping hot.

  4. Add any steak resting juices and the parsley to the sauce.

  5. Taste and add salt if necessary.

  6. Share the potatoes between your plates. Cut each steak thinly and place alongside the potatoes. Spoon the sauce over.