John Torode's perfect steak

With restaurants closed, the price of steak has dropped by 40% making even the prime cut fillet steak the cheapest it's been for over 10 years - cheap as chips!

John's in the kitchen to help Phillip and Holly master the perfect steak and sauce.

Serves: 2

INGREDIENTS

2 large 200g / 7oz sirloin steaks

30ml vegetable oil

1tsp salt and cracked pepper

For the sauce:

Splash of brandy

100g cooked, sliced mushrooms (*cooked in butter)

150m single cream

1 tbsp Dijon mustard

Handful of chopped fresh tarragon or parsley

METHOD

• Heat a griddle plate or frying pan. To prepare the steak, score the fat all the way to the flesh so the fat and sinew shrinks but does not make the meat shrink. Oil the steaks all over and then season liberally.

• Place onto the griddle plate so the fat starts to render and then let it fall naturally onto one side. Leave to cook for 2 minutes, truly cook it and don’t be tempted to move it.

• Turn it over and cook for a further 2 minutes. Take off the heat and leave to rest for a couple of minutes.

• Meanwhile, make the sauce – place a pan over a medium heat. Add the brandy to deglaze the pan, add the mushrooms then stir the cream and bring to the boil.

• Stir in the mustard, drop in the herbs and serve alongside the steak

John's tips

- Oil the meat and not the pan and season once it has been oiled so the salt does not suck the moisture out of the meat.

- You must let the meat rest so it can relax before you carve and serve.