This recipe is a nod to one of my favourite meals from the last time I was in Paris – a sirloin cooked in a hunk and then sliced, served on top of the best sauce au poivre I’ve ever had. My version is done instead with garlicky, black pepper flecked crème fraîche (get some good full fat French stuff if you can) and fresh persillade to give it a more summery, slightly less gut-punching finish. Why not pick up a nice bottle on the way home and pretend you’re in Paris for the night?



  • A small bunch of parsley, finely chopped
  • 4 garlic cloves, very finely chopped
  • 1 dessert spoon flaky salt + extra for seasoning the steak
  • 200ml full fat crème fraîche
  • Plenty of freshly cracked black pepper
  • 450g thick cut sirloin


1. First make the persillade by mixing the parsley, half the garlic and salt. Set aside. 

2. Then mix the crème fraîche with the remaining garlic and plenty of black pepper. You want more than you might use to simply season – there should be enough pepper that you can really taste it. Set aside. 

3. For the steak, I cooked a 450g piece which was about 4cm thick. These timings will get you a rare cook for that thickness and weight. 

4. Set a large frying pan over a high heat. Pat your steak dry with some kitchen paper. Sprinkle all over with salt and black pepper. When the pan is smoking, lay the steak in the pan and leave it for three and a half minutes without moving it. 

5. Then flip it and leave for another three and a half minutes. Finally, turn it on its side and cook the rib of fat for a minute, then turn and sear the fourth side for half a minute. 

6. Transfer to a plate and leave to rest for three minutes. 

7. Slice the steak and arrange on a plate with a great puddle of garlicky, peppery crème fraîche and a good sprinkle of persillade. 

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2023-05-18T16:48:19Z dg43tfdfdgfd