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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  • chuckieb 2 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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