Steak au Poivre


 

Season 4 sirloin or fillet steaks with salt & 3tbsp crushed peppercorns. Heat 1tbsp vegetable oil in a heavy-bottomed frying pan or griddle & cook on each side for 3-4 minutes for medium rare or 5-6 minutes for medium. Remove the steaks & keep warm. Add knob butter & 3 chopped shallots to the pan on low heat for 2 mins. Add 2tbsp brandy, turn the heat up, then pour in 100ml beef stock & 150ml double cream. Reduce by half, season & pour over the steaks.

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