Bring the steakhouse experience home with this indulgent yet surprisingly simple Wagyu Sirloin Steak Frites. A beautifully marbled Warrendale Wagyu sirloin is pan-seared until golden and crisp on the outside, while staying perfectly pink and juicy in the centre. Served with crispy chips cooked in Wagyu beef dripping and finished with a rich, creamy peppercorn sauce, this is restaurant-quality food made in your own kitchen.

Whether you’re cooking for a special occasion or simply fancy treating yourself, this recipe shows just how easy it can be to turn a great piece of British Wagyu into an impressive plate of food.

Ingredients:

• 227g Warrendale Wagyu Sirloin Steak
• 3 King Edward potatoes
• Warrendale Wagyu Beef Dripping
• 20g cracked black peppercorns
• 200ml beef gravy
• 50ml brandy
• 100ml double cream
• Vegetable oil
• Sea salt
• Unsalted butter
• Finely chopped chives, to finish

Method:

1. Take the sirloin out of the fridge 10–30 minutes before cooking and allow it to come towards room temperature.

Meanwhile, fill a large saucepan or deep pot with Warrendale Wagyu beef dripping and heat over a medium-high heat.

2. Finely chop the chives and set aside. Peel the potatoes and cut them into medium-thickness chips. Place them in a bowl of cold water and gently mix with your hands to remove some of the excess starch.

Drain the potatoes and dry them thoroughly with kitchen roll. Leave them wrapped in kitchen roll for at least 10 minutes to remove as much moisture as possible. This will help give you beautifully crisp chips.

3. Place a frying pan over a high heat while you prepare the steak. Lightly rub both sides of the sirloin with vegetable oil and season generously with sea salt. Set aside until the pan is hot.
4. Check that the Wagyu beef dripping is ready by carefully dropping one chip into the pan. It should immediately sizzle and rise towards the surface.

Carefully lower the chips into the hot dripping. Cook in batches if necessary to avoid overcrowding the pan.

5. While the chips are cooking, place the seasoned Wagyu sirloin in the centre of the hot frying pan. Cook for approximately 4 minutes on each side for medium-rare to medium, depending on the thickness of the steak.

For the most accurate result, use a meat thermometer. Aim for an internal temperature of around 54°C–60°C, depending on your preferred level of doneness.

Add a knob of unsalted butter to the pan and allow it to melt. Carefully spoon the melted butter over the steak for extra richness and flavour.

Remove the steak from the pan and set aside to rest.

6. Once the chips are golden and crisp, carefully remove them from the dripping and place them on a wire rack to drain. If you don't have a wire rack, kitchen roll will also work.
7. Using the same frying pan you cooked the steak in, reduce the heat to medium-low. Add another knob of butter along with the cracked black peppercorns.

Toast the peppercorns for 2–3 minutes, keeping them moving so they don't burn.

Add the brandy and carefully flambé using a long-stem lighter. Take care when doing this, as the flames can rise quickly. Allow the alcohol to burn off, leaving the peppercorns with a deep, smoky flavour.

8. Carefully pour in half of the beef gravy, stirring continuously. Add the cream and leave the sauce to gently reduce over a low heat.

While the peppercorn sauce reduces, place the cooked chips in a large bowl. Season generously with sea salt and pepper, then toss well before plating.

9. Add the remaining beef gravy to the peppercorn sauce and allow it to reduce again until you have a rich, creamy sauce with a coating consistency.

While the sauce reduces, slice the rested Wagyu sirloin into thick pieces. Arrange the steak alongside the crispy chips.

10. Generously ladle the peppercorn sauce over the steak and finish with the finely chopped chives.

Serve immediately and enjoy your very own steakhouse-style Wagyu steak frites at home.

Why choose Wagyu Sirloin?

Sirloin comes from the front Chuck section of the cow, towards the top of the loin. This area does less work than many other muscles, helping to give sirloin its naturally tender texture.

It also offers a great balance of flavour and texture. Sirloin is leaner than a ribeye, but has more marbling and juiciness than a tenderloin, making it a fantastic choice when you want a proper beefy flavour with a good amount of richness.

Where Wagyu really sets itself apart is in its marbling. British Wagyu contains a higher level of intramuscular fat. The fine threads of fat that run through the muscle itself, rather than sitting mainly around the outside of the steak.

As the steak cooks, this marbling slowly renders, basting the meat from within and creating a rich, buttery flavour throughout every bite. It’s one of the reasons Wagyu can turn a simple steak dinner into something that feels truly special.

For the best result, we recommend cooking a Wagyu sirloin to medium-rare or medium, depending on the thickness of the steak. This gives you a beautifully browned crust while keeping the centre tender, juicy and full of flavour. A meat thermometer is the easiest way to take the guesswork out of cooking.

Warrendale Wagyu is F1 British Wagyu, giving you the luxurious marbling and tenderness you would expect from Wagyu, while maintaining the bold, familiar beef flavour that makes it so enjoyable. It’s a great introduction to Wagyu for anyone who wants to experience something a little more indulgent without it feeling too rich.

Paired with homemade chips, cooked in Warrendale Wagyu beef dripping, and a rich peppercorn sauce, this recipe makes the most of the steak without overcomplicating it. Great ingredients, a hot pan and a little confidence are all you need to create a restaurant-quality meal at home.