Peppered Beef Sirloin and Dauphinois Potatoes

Directions

1. Allow the sirloin joint to come to room temperature for 15 minutes and preheat the oven to 200c

2. Roughly crush the peppercorns in a pestle and mortar. Mix the mustard, honey and mixed herbs in a small bowl

3. Place the sirloin on a roasting dish, season generously with salt before coating with the mustard mix and patting on the crushed peppercorns to form a crust all over the joint

4. Roast for 20 minutes before turning down to 140C for a further 50 minutes for rare, 60 minutes for medium and 65 - 70 minutes for well done

5. Whilst the joint is roasting, peel the potatoes and cut into ½ cm slices and place in a pan of lightly salted water. Gently simmer the potatoes until the slices are just tender when tested with a knife (approximately 5 minutes)

6. Drain the potato slices and gently wash with cold water to remove any starch. Line half the potato slices in a baking dish

7. In a saucepan, gently soften the shallots, garlic and a generous pinch of salt in melted butter for 3 - 4 minutes over a low heat

8. Lightly crush the peppercorns before adding along with the milk, cream and nutmeg to the shallot pan. Gently stir and allow the ingredients to come to a gentle boil

9. Pour half of this creamy mixture over the potatoes, trying to get a generous amount of the shallots too at this stage. Add the reserved potato slices before pouring over the remaining sauce and sprinkling cheese on the top

10. Bake the potatoes in the oven with the joint for the last 45 minutes of cooking. When the beef is ready, cover and rest for at least 10 minutes outside the oven. Increase the oven temperature to brown off the dauphinois potatoes, they are ready when golden brown and tender when tested with a knife