Peppered Steaks In A Brandy Flavoured Sauce
From DonSpain 9 years agoIngredients
- 4 x 8 oz Fillet/Sirloin/Ribeye Steaks shopping list
- 2 to 3 heaped tbsp Mixed (red/white/black/green) Peppercorns - crushed shopping list
- 1tbsp Extra Virgin Olive Oil shopping list
- 6 Spring Onions - trimmed shopping list
- 45g/1½ oz butter shopping list
- 120ml/¼ pint beef stock shopping list
- 3tbsp brandy shopping list
- Salt shopping list
- Garnish: Spring Onion - curled shopping list
- Crusty bread shopping list
How to make it
- 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;
- Cut 1in/2½cm pieces from the green ends of the spring onions and slice into strips;
- Place the strips in a bowl of water and chill until curled;
- Thinly slice the remaining onions;
- Heat oil and ½oz butter in a large frying pan until butter begins to foam;
- 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);
- Remove steaks from pan, transfer to a warm plate and set aside;
- Add non-curled spring onion to pan and cook for 1 minute;
- Pour in stock and brandy, increase heat to high, bring to boil and boil rapidly for 2 minutes until liquid slightly reduced;
- Turn off heat, whisk in remaining butter and season with salt if required;
- Arrange steaks on serving plates, pour sauce over each one and garnish with the curled spring onion;
- Serve.
- Simple Serving Suggestion - Serve with just crusty bread and a simple salad
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