Serves 4

  • 1 tablespoon rapeseed oil, plus extra if needed
  • 4 225g / 8oz sirloin steaks
  • 50 g/2 oz cold butter, diced
  • a few sprigs of thyme
  • 250 g/9 oz mushrooms, quartered if large
  • 2 tablespoons whiskey
  • 200 ml/7 fl oz double cream
  • 1 tablespoon finely chopped chives
  • sea salt

For the Potatoes

  • 1kg Rooster potatoes
  • 150ml olive oil
  • 3 sprigs rosemary, finely chopped
  • 1 garlic bulb, broken into cloves
  • Sea salt


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Heat the oil in a large frying pan over a medium heat.
  3. Season the meat with salt, and when the oil is hot, fry the steak on one side for about 2 minutes until the surface has caramelized.
  4. Add the butter and thyme, reduce the heat so the foaming butter does not burn and baste the steak for 2 minutes.
  5. Place the steak in a small roasting pan and pour the butter over the fillets.
  6. Transfer to the preheated oven and cook for 3–5 minutes, depending on your liking.
  7. Remove from the oven and keep warm.
  8. In the meantime, add the mushrooms to the pan and fry over a medium heat until nicely coloured. You may need a little more oil. Deglaze the frying pan with the whiskey and heat for a few minutes to burn off the alcohol.
  9. Add the cream and reduce for 15–20 minutes until it is thick enough to coat the back of a spoon.
  10. At the last minute, add the chives and season the sauce with sea salt.
  11. Serve the steak with the mushroom and whiskey sauce.

For the Potatoes

  1. Place the potatoes in a roasting tray and dress with the oil, salt and rosemary.
  2. Scatter the garlic bulb in and around the potatoes.
  3. Roast in a 180˚C oven for 25 minutes, s