DIFF: Easy -- PREP: 30 mins -- COOK: 20 mins Serves: 2
Ingredients:
2 Fillet steaks about 150gr each
2 tbsp Ground black pepper
1 tbsp Extra virgin olive oil
2 knobs Butter
2 tbsp Brandy
50 ml Beef stock
1 tbsp Green peppercorn
70 ml Double cream
2 tbsp Dry white wine
Beef fillet steak in a delicious peppercorn sauce
Method:
1
Rub the ground black pepper and salt all over the fillet
2
Heat the oil with half of the butter in a frying pan. Add the fillet and cook for 4 minutes on each side (or less for if you like it rare). Transfer the fillet to a warm plate
3
Pour the excess fat from the pan then add the brandy. Use a match to flame the alcohol. Once the alcohol has burned off stir the pan scraping the meat juices off the bottom of the pan
4
Pour in the white wine and reduce by half
5
Add the stock and continue to cook over a high heat stirring occasionally until the sauce is well reduced
6
Stir in the peppercorn, the cream and the remaining butter. Cook for 2 minutes
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