For the sauce, heat the vegetable oil in a large saucepan over a moderate to high heat. Add the onions, pepper, mushrooms, thyme and garlic, then cook until soft and lightly browned a. 1 tbsp of vegetable oil

b. 2 onions

c. 1/2 tsp black pepper

d. 248g of button mushrooms

e. 1/4 bunch of thyme

f. 1 garlic clove

Add the brandy, red wine and the tied bunch of tarragon and reduce to a syrup. Add the chicken stock and simmer gently to reduce by a half. a. 1 pint pf brandy

b. 6 3/4 fl oz of red wine

c. 1/4 bunch of tarragon

d. 1/2 pint of chicken stock

Remove the thyme and tarragon, mix the creme fraiche and the chopped tarragon leaves. Taste and adjust the seasoning if necessary. a. 200g of creme fraiche b.1/4 bunch of tarragon

For the potatoes, pre heat the oven to 220 degree celcius/gas mark 7. Put all the ingredients, thyme, salt, and paprika into a roasting tin making sure the potatoes are well coated in oil, and roast in the oven for 45 min or until golden.

a. 510g of roastin potatoes, halved

b. 1/2 tsp paprika

c. 1/2 bunch of thyme

d. 4 tbsp of vegetable oil

e. 1 tsp sea salt

In the meantime, for the beef, heat the vegetable oil in an ovenproof frying pan big enough to fit the sirloin. Season the sirloin all over and, when the oil is very hot, gently brown all over.

a. 2 kg of sirloin of beef b. 2 tbsp of vegetable oil

c. 1 tsp salt

Add the butter, garlic and herbs and allow the butter to foam. Spoon it over the meat to baste, turning often, for 5 mins. Put the entire frying pan into the oven and turn the sirloin over every 5 mins basting with the butter. a. 135g of unsalted butter

b. 1 bulb of garlic

c. 1/4 bunch of thyme

d. 1/4 bunch of rosemary

Remove after 15 mins per pound for rare, 22 mins for medium and 30mins for well done. These timings are a guideline, always check the internal temperature of your meat with a probe to make sure it is done the way you want it. Allow the rest for 10-15 mins before carving.

Carve the meat and place on individual serving plates. Drizzle generously with the sauce, and place a few potatoes on the plate.