Looking for a thoughtful way to impress your loved one?

Well, they do say the way to a man's heart (and a woman's!) is through the stomach - so we hope you will love this recipe from acclaimed chef Liam Dillon.

Liam is the chef-owner of the Michelin approved and 3* rosette The Boat Inn pub in Lichfield.

In the 2021 Guide, the Michelin inspectors awarded the Walsall Road eatery ‘the Plate’ or L’Assiette symbol recognising it “simply serving good food”.

Michelin said: "Refined modern dishes are colourful and eye-catching, and the chef likes to make local, organic ingredients the stars of the show – including their home-raised chickens and pigs."

But this simple yet sensational recipe is all about steak.

Liam told BirminghamLive: "My steak, chips with peppercorn sauce is the perfect meal for impressing a loved one on Valentine’s Day.

"The indulgent, classic flavours are just the ticket for a cosy, romantic evening at home, and it’s simple enough that it can be perfected even by novice home cooks.

"My tips for choosing your meat and preparing it correctly will ensure that you get it right the first time, and earn a brownie point or two along the way!"

Of course, you don't need a special occasion to enjoy this meal.

Here is Liam's recipe for steak chips and peppercorn sauce - just as he would serve up in the restaurant.

Bon Appetit.

Liam Dillion's ultimate steak, chips and peppercorn sauce

Take your steak out of the fridge and allow it to come to room temperatire while you make the chips, but make sure it is covered with cling film. Sirloin or rump are ideal cuts for steak.

Preheat your oven to 180 degrees.

The chips

Cut the potatoes to the desired size - either Maris Piper or King Edward potatoes are fine.

I'd leave the skin on but its personal preference.

Bring to the boil in salted water and cook 70% of the way through.

Drain off and allow chips to steam dry, even cold.

Keep the chips to one side until ready to finish them in the fryer at 180 degrees until golden.

For those who don’t own a deep fat fryer treat chips similar to roast potatoes.

Heat a roasting tray in the oven at 200 degrees with oil seasoned with garlic and thyme.

Add the boiled chips to the hot oil and cook for 25/30 minutes until golden.

The main event has arrived!

The steak

"Buy whatever cuts of steak you and your partner prefer. And make sure you take it out of the fridge before to bring it to room temperature. The timings given produce steak that is medium-rare steak.

"When the steak is at room temperature, season the steak well with oil, pepper and salt.

"Heat a frying pan until you can see a haze coming from it or heat a skillet which is perfect for steaks.

"Sear the steak hard on all sides then add a good amount of butter, thyme and garlic to the pan.

"Roll the steak in this foaming goodness for about one minute.

"Once the steak is evenly coloured place it on an ovenproof tray, pour over everything from the pan and place in the oven.

"Roast in the oven for around four-five minutes based on cooking preference and steak thickness.

For a type of steak that is cut one inch thick I'd recommend three minutes in the oven but a steak like a fillet that is thicker and round (8oz) it needs longer- six minutes.

"The key is in the resting of the meat. After you take it out of the oven rest for as long as the roasting time.

"This will ensure the meat is relaxed meaning it will be more tender to eat and retain more meat juices.

"If the steak cools down too much in the resting process it can be flashed through the oven briefly to bring it back up to temperature.

"While the steak is resting, it's a perfect time to finish frying the chips. If you want you can season the chips with chilli flakes and a pinch of herb salt.

"Serve with my peppercorn sauce and also a punchy salad of watercress, rocket and grated parmesan."

The peppercorn sauce

You need:

Two shallots

Two cloves of garlic

Half a red chilli (deseeded)

Half a teaspoon of finely grated ginger

Whole pink, green and white peppercorns (or whatever type you have available)

300ml of beef stock

Splash of double cream

Here is how Liam makes peppercorn sauce at the restaurant:

"Finely dine two shallots, two cloves of garlic, half a red chilli (deseeded) and half a teaspoon of finely grated ginger.

"Sweat on medium heat until onions become translucent.

"Grind a teaspoon each of pink, green and white peppercorns using a pestle and mortar or food processor.

"Add these ground peppercorns to the pan along with a nob of butter and cook out for two minutes.

Add 300ml of quality beef stock and some resting juices and reduce by half.

"Then finish with a splash of double cream. If you like your sauce smooth, pass through a fine sieve just before serving."

Liam's top tips:

• "Work with your butcher to make sure you know where your meat is from and how it was looked after.
• "Choose a breed of beef with good fat content.
• "Don't be scared to leave your steak out at room temperature before cooking.
• "We are all scared of meat being left out the fridge, but having a steak that is fridge temperature in the middle will always give you different results and be harder to nail that perfect end result.
• "Get used to cooking steaks before trying something on the bone or bigger sharing cuts.

• "Use a chipper potato for the chips such as Maris Piper and King Edward.
• "Avoid potatoes with a high sugar content which will brown before they get crispy.
• "Marinade the steak in herbs, pepper and oil.
• "Only add salt just before going into the pan. And make sure you season and oil the steak rather than the pan.
• "Too much oil at this point will reduce the pan's heat and not give great colour to the steak.
• "Don't just dive in when it comes out of the oven! Resting a cooked steak is just as important as cooking it! Let it rest for as long as possible for the meat to relax. If it needs a little heat before serving, do it!"