Sirloin with pepper sauce and rosti

Sirloin steaks, pan-fried fast in foaming butter, then rested for a good ten minutes.  White peppercorns, fried in the meat juices with chopped crushed garlic, then deglazed with red wine and reduced to half volume.  Added cream and cooked until it thickened.  Served with chopped sprouts and chestnuts, and rosti made with our own Golden Wonder potatoes, Autumn King carrots, sweet potatoes, herbs and rice flour.

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