Sizzling Sirloin Steaks with Peppercorn Whisky Sauce and Crispy Gruyere Potatoes

Ingredients

• cracked pepper
• 500 ml beef stock
• 1 tablespoon olive oil
• olive oil for brushing the steaks
• sea salt
• 1 shallot, diced
• 2 tablespoons mixed peppercorns
• 2 tablespoons whisky
• 30g finely grated gruyere
• 2 tablespoons heavy cream
• 2 x 200g sirloin steaks
• 1 large baking potato
• 25g butter, melted
• 2 garlic cloves, minced