Directions

1. Preheat the oven to 200°C/400°F/Gas 6.

2. Pour 2 tablespoons oil into a roasting tin and place in the oven to heat up.

3. Meanwhile, put the potatoes in a pan of water, bring to the boil and simmer for 2 minutes. Drain well and rough up the edges by shaking in the pan.

4. Remove the roasting tin from the oven and carefully add the wedges. Season with salt and pepper. Using a long handled spoon, coat the potato wedges in the oil and spread out in the tin. Return the tin to the oven and cook for 45-50 minutes until crisp, turning after 20 minutes.

5. To make the sauce, heat 2 teaspoons oil in a small heavy-based frying pan over a medium heat. Add the onion and garlic and cook for about 5 minutes until softened, stirring frequently. Add the peppercorns and 4 tablespoons of the beef stock.

6. Simmer until almost all the liquid has evaporated, then add the leftover stock with the cream and bring to the boil. Simmer until reduced and thickened, stirring occasionally. Season to taste.

7. For the steaks, preheat a griddle until hot. Brush 1 teaspoon oil onto both sides of the steaks, then cook according to taste. Usually, for rare cook for 2 minutes on each side, for medium cook for 3-4 minutes on each side, and for well done cook for 4-6 minutes on each side. Leave to rest for a few minutes.

8. Serve the steaks with the potato wedges, salad and the peppercorn sauce.