Peppered Steaks in a Brandy Flavoured Sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1tbsp Extra Virgin Olive Oil
- 45g/1½oz Butter
- 4 x 8oz Sirloin/Ribeye Steaks
- 6 Spring Onions - trimmed
- 2 to 3 heaped tbsp Mixed (red/white/black/green) Peppercorns - crushed
- 120ml/¼ pint Beef stock
- 3tbsp Brandy
- Salt - to taste
- Garnish: Spring Onion - curled
Sauce
- 1tbsp Extra Virgin Olive Oil
- 45g/1½oz Butter
- 4 x 8oz Sirloin/Ribeye Steaks
- 6 Spring Onions - trimmed
- 2 to 3 heaped tbsp Mixed (red/white/black/green) Peppercorns - crushed
- 120ml/¼ pint Beef stock
- 3tbsp Brandy
- Salt - to taste
- Garnish: Spring Onion - curled
- Brandy
- Spring Onion
- Butter
- Beef Stock
Method
- STEP 1Put the crushed peppercorns on a large plate and firmly press both sides of all the steaks on to them, ensuring all are well covered;
- STEP 2Cut 1in/2½cm pieces from the green ends of the spring onions and slice into strips;
- STEP 3Place the strips in a bowl of water and chill until curled;
- STEP 4Thinly slice the remaining onions;
- STEP 5Heat oil and ½oz butter in a large frying pan until butter begins to foam;
- STEP 6Add steaks and cook on both sides on a medium heat to desired state (about 1 to 2 minutes each side for rarish - 2 minutes plus for medium/rare and so on etc);
- STEP 7Remove steaks from pan, transfer to a warm plate and set aside;
- STEP 8Add non-curled spring onion to pan and cook for 1 minute;
- STEP 9Pour in stock and brandy, increase heat to high, bring to boil and boil rapidly for 2 minutes until liquid slightly reduced;
- STEP 10Turn off heat, whisk in remaining butter and season with salt if required;
- STEP 11Arrange steaks on serving plates, pour sauce over each one and garnish with the curled spring onion.
