INGREDIENTS
1
Baking potato, large
2 cloves
Garlic
1
Shallot
500 milliliters
Beef stock
2 tbsp
Peppercorns, mixed
1
Sea salt and cracked pepper
1
Olive oil
1 tbsp
Olive oil
25 g
Butter
2 tbsp
Cream
30 g
Gruyere
2 tbsp
Whisky
2
X 200g sirloins steaks