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

Reviews & Comments 1

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    " It was excellent "
    DIZ3 ate it and said...
    Fantastic recipe! Followed the instructions and it turned out perfect. Best steak I’ve ever made. I used Top Sirloin Steak. The only thing I did wrong, or would do different, is not use my pepper grinder to grind the peppercorns. It ground them into a fine powder and really made for a fiery steak. My husband loved it, but I think it would be much better with a coarse grind. Thank you, Don, for another great recipe and for the tip on how to make pretty, curly green onions for the garnish. That will come in handy for many recipes to come.
    See IMI II Review (9/2/18): Peppered Steaks In A Brandy Flavoured
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  • chuckieb 3 years ago
    Very nice Don! My hubby and I make Sangria on a regular basis throughout the summer so always have brandy on hand. Can't wait to try this out!
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