Serves 2 people.
- 2teaks (rib-eye, fillet or sirloin)
- 1 jar green peppercorns in brine
- 1 good splash of brandy
- 100 ml double cream
- knob of butter
Bring steaks to room temperature and lightly brush with a little olive oil and season with sea salt and freshly ground black pepper.
Heat a griddle pan over a high heat until smoking hot.
Never add more than two steaks to a pan at one time as this reduces the temperature in the pan, and keep the steaks spaced well apart.
Place the steaks into the hot griddle pan and leave to cook until well seared and marked, then turn and cook on the other side.
Leave the steaks to rest for at least 3 minutes before serving.
These timings are based on cooking a sirloin steak that’s about 2cm thick. (Cooking times will vary depending on the type and thickness of the steak, and how hot your pan is.)
- Blue: 1 minute each side
- Rare: 1½ minutes each side
- Medium rare: 2 minutes each side
- Medium: 2¼ minutes each side
- Medium-well done: 2½ – 3 minutes each side.
When cooked remove the steaks and set aside to rest. In the same pan, over a medium heat, add 2 tablespoons of the drained peppercorns. Stir for a minute. Pour in the brandy and carefully flambe or stir gently with a wooden spoon for 1-2 minutes. Reduce the heat and stir in the cream and continue to cook until the sauce has reduced a little. Stir in the knob of butter which will give the sauce a lovely gloss. pour over the steaks and serve.
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