Award winning chef Callum Irwin shows you how to make a delicious sirloin steak and incredible pepper sauce from scratch at home. Follow Chef Callum Irwin on Instagram for more cooking tips:  /cookedbycallum

Sirloin Steak
Ingredients: 7oz dry aged sirloin steak 20g butter 2 spring thyme and rosemary 4 cloves of garlic

Method:
Lift steak out of fridge for at least 30 minutes, to allow it to come to room temperature
Heavily season the steak with course salt and cracked black pepper
Render the fat side in a cold pan, allowing the fat to crisp
Add additional oil to the pan and allow to heat until smoking
Lay the steak into the oil, ensure you do this away from yourself, sear on one side for 2-3 minutes, flip to the other side for the same time then remove from the pan and allow to rest. These timings will achieve medium to rare, for medium 3-4 minutes, well done at the same time but place into a preheated oven at 180 degrees for 5 minutes to cook the protein.
After 10-15 minutes of resting, add the butter, herbs and garlic to the pan. Allow the butter bubble, add the steak to the pan of butter and bast the steak. This will add extra flavour and depth to the protein.

Triple cooked chips
Ingredients: 4 maris piper potatoes (high in starch and low in moisture, allowing us to achieve a fluffy interior and crispy exterior)

Method:
Peel the potato, square off the side and cut into even matchstick chips.
Rinse under cold water for 2-3 minutes to clean and remove the starch.
Place a pot of salty water onto the boil, once boiling add cut potato to the water for 3-4 minutes (we only want to blanch the chip at this stage, we are not fully cooking it). Place chips onto a flat tray and allow to cool fully, top tip – place into the freezer for 10 minutes, this will stop the cooking process.
Preheat a deep fat fryer (can use a large saucepan, ensure the pan is very large as this can be dangerous at home) to 150 degrees. Place the chips into the fryer for 3-4 minutes until a light golden brown colour has been achieved. Place on a tray lined with kitchen cloth and allow to cool.
The final step of the triple cooked chip is to turn the fryer up to 200 degrees, place the chips into the fryer for 60-90 seconds, this will give the chip a crunchy exterior.
Place into a large bowl and season, serve.

Pepper sauce
Ingredients: 1tbsp cracked pepper (can use pink peppercorns or green peppercorns as an alternative), if you like a bit more heat add more peppercorns 1 spring picked thyme, rosemary 20g salted butter 2 cloves grated garlic 2 shallots, peeled and sliced 100ml brandy 300ml double cream 200ml reduced beef stock

Method:
Add peppercorns to a dry pan, allow the spice to toast and realise its fragrance, nearly burning it. This allows the oils to seep out of the spice and intensifies the flavour of the sauce.
Add butter and melt, add shallots and herbs and sweat off over a low heat until soft (important not to rush this process)
Turn up the heat of the pan, add brandy, light the brandy and flambé, allow the flame to burn out. This is when the alcohol has burnt off.
Add garlic at this stage, if added before it will burn and taint the sauce.
Add cream, allow to boil before adding beef stock, reduce the heat and combine the sauce. Serve.

Rocket, balsamic and parmesan salad
Ingredients: 200g washed rocket leaves 50g grated parmesan 5ml balsamic vinegar/5ml balsamic reduction

Method:
Place washed leaves into a mixing bowl
Add parmesan and balsamic vinegar, mix well and place on the plate
Drizzle with parmesan reduction to finish