A delicious steak with a creamy peppercorn sauce which can be made in 30 minutes!
50g butter (at room temperature) add salt (and freshly ground black pepper)
100ml beef stock
½ garlic clove (crushed)
2 tablespoon brandy
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
150ml double cream
½ teaspoon black peppercorns (crushed)
1) Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper.
2) Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm.
3) For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream.
4) Divide the steaks between plates, pour over the sauce and serve with vegetables and sauted potatoes.