Mike Reid served up tasty Australian wagyu sirloin with grilled baby gems, anchovy dressing, crispy shallots and peppercorn sauce on James Martin’s Saturday Morning.

The ingredients are: 2 x 200g Wagyu sirloin steaks, 2cm thick, 1 tbsp olive oil , Sea salt, 1 tsp cracked black peppercorns, 1 tsp Green peppercorns, 100ml beef stock, 75ml Double cream, 1 tsp Dijon mustard, 1 tsp unsalted butter, BBQ Baby Gem Lettuce, 2 baby gem lettuces, halved lengthways, 1 tbsp olive oil, Sea salt and cracked black pepper.

For the Anchovy Emulsion: 2 anchovy fillets in oil, drained and finely chopped, 1 tsp Dijon mustard, 1 small garlic clove, finely grated, 1 tbsp white wine vinegar, 2 egg yolks, 75ml neutral oil (like grapeseed or light olive oil), Sea salt and black pepper.

For the Crispy Shallots: 2 shallots, thinly sliced into rings, 2 tbsp plain flour and Vegetable oil, for shallow frying.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.