Pepper-rubbed roast sirloin with truffle, Parmesan and thyme fries

Serves 6 1.5kg sirloin of beef

3 tbsp olive oil, plus extra for oiling 3 tbsp black peppercorns

½ bunch thyme

Salt, for seasoning

1 tbsp plain flour

900g frozen chips

75g Parmesan, finely grated

½ to 1 tbsp truffle oil Condiments of your choice

1

Thirty minutes before you want to start cooking, remove the meat from the fridge. Preheat the oven to 200°C (gas mark 6). Lightly oil an ovenproof dish or tray.

2

Finely crush the black peppercorns and tip into a small bowl. Pick the leaves from half the thyme sprigs and add to the bowl along with two tablespoons of oil. Stir together to make a paste.

3

Season the meat with salt, then rub all over with the black pepper paste. Dust lightly with the flour.

4

Set a large frying pan with the remaining oil over a high heat. When you can feel a strong heat rising from the pan, add the meat and cook for 2 to 3 minutes, turning regularly, until seared on all sides.

5

Transfer the meat to the oiled dish or tray. Roast in the oven for 50 minutes for medium-rare, 1 hour for medium and 1 hour 10 minutes for well-done. Cover with foil and leave to rest for 10 minutes before thinly slicing.

6

Cook the chips according to pack instructions, so that they’re ready at the same time as the meat. When 10 minutes cooking time remains, sprinkle over the Parmesan and remaining thyme sprigs, and drizzle with truffle oil. Return to the oven.

7

Serve the steak and fries with as many different condiments and sauces as you like.