Pepper Steak -

Pepper Steak

This easy, rather indulgent, bistro classic can be put together in a matter of minutes for an intimate summer supper in the garden. The creamy sauce helps to balance the heat of the pepper.

Ingredients

30ml/2 tbsp black peppercorns
2 fillet or sirloin steaks, about 225g/8oz each
15g/½ oz/1 tbsp butter
10ml/2 tsp olive oil
45ml/3 tbsp brandy
150ml/¼ pint/⅔ cup whipping cream
1 garlic clove, finely chopped
Salt, if necessary

Details

Serves: 2

Method

1. Place the black peppercorns in a sturdy polythene bag. Crush the peppercorns with a rolling pin or steak hammer until they are crushed to medium-coarse pepper.

2. Put the steaks on a chopping board and trim away any excess fat, using a sharp kitchen knife. Press the pepper firmly on to both sides of the meat, to coat it completely.

3. Melt the butter with the olive oil in a heavy frying pan over a medium­-high heat. Add the meat and cook for 6-7 minutes, turning once, until cooked to your liking. Transfer the steaks to a warmed platter or plates and cover to keep warm.

4. Pour in the brandy to de-glaze the frying pan. Allow the brandy to boil until it has reduced by half, scraping the base of the frying pan, then add the whipping cream and garlic. Bubble gently over a low­-medium heat for about 4 minutes or until the cream has reduced by about one-third. Stir any accumulated juices from the meat into the sauce, taste and add salt as necessary. Serve the steaks hot, with the sauce.

Related food category:

• Beef