Peppered Steaks in a Brandy Flavoured Sauce

Method

• step 1

  Put 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 2

  Cut 1in/2½cm pieces from the green ends of the spring onions and slice into strips;

• step 3

  Place the strips in a bowl of water and chill until curled;

• step 4

  Thinly slice the remaining onions;

• step 5

  Heat oil and ½oz butter in a large frying pan until butter begins to foam;

• step 6

  Add 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 7

  Remove steaks from pan, transfer to a warm plate and set aside;

• step 8

  Add non-curled spring onion to pan and cook for 1 minute;

• step 9

  Pour in stock and brandy, increase heat to high, bring to boil and boil rapidly for 2 minutes until liquid slightly reduced;

• step 10

  Turn off heat, whisk in remaining butter and season with salt if required;

• step 11

  Arrange steaks on serving plates, pour sauce over each one and garnish with the curled spring onion.