Member recipe
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Peppered Steaks in a Brandy Flavoured Sauce

By DonSpain (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
A packed with flavour Steak delight
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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 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.
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