6 people made this
Makes: 1 steak
2 tablespoons coarsely ground black pepper
350g steak, such as Scotch or eye fillet
salt to taste
oil for frying
1/2 shallot, finely chopped
4 tablespoons beef stock
4 tablespoons double cream
50ml cognac or brandy
- Season both sides of the steak with salt. Cover both sides in peppercorns, pressing to form a crust.
- Heat a drizzle of oil in a frying pan over high heat. Add the steak and cook for about 4 minutes on each side. Remove the steak and let it rest, and discard the oil in the pan.
- Return the pan to the heat and add the shallot. Cook and stir for one minute, then add the brandy. Reduce heat slightly and add the stock and cream. Let reduce to a creamy consistency. Salt to taste.
- Serve the steak with the sauce and enjoy!
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