Ingredients
175 g fillet steak , ideally 3-4cm thick
olive oil
1 teaspoon unsalted butter
PEPPERCORN SAUCE (ENOUGH SAUCE FOR 2 STEAKS)
1 teaspoon white peppercorns
40 ml brandy
125 ml dry white wine
100 ml concentrated organic beef stock
30 ml double cream
1 teaspoon unsalted butter
Method
- Place a medium frying pan over a high heat to warm up.
- Season the steak with sea salt and drizzle with a little oil, then rub all over.
- Place the steak into the hot pan and cook for 3 to 4 minutes on each side for medium-rare, searing it on its edges for an even crust. If you prefer your steak medium (5 to 6 minutes) or well done (8 to 10 minutes), adjust the cooking time to your liking.
- Remove the steak to a plate, reserving the pan of juices. Top the steak with the butter, cover with tin foil, then leave to rest for 10 minutes.
- Meanwhile, crush the peppercorns in a pestle and mortar, then sieve and remove the powder, leaving the chunker bits to cook with.
- Add the chunky white peppercorns to the pan of meat juices and cook over a low heat for 30 seconds.
- Pour in the brandy to deglaze the pan, then carefully tilt the pan to catch the flame (or light with a match) and let it flambé for 30 seconds – stand back!
- When the flames subside, add the wine, turn the heat up to high and reduce by half, then add the beef stock and continue cooking for 3 to 4 minutes, or until thick and delicious.
- Turn off the heat, stir in the cream, add the butter and any resting juices, and stir to combine.
- Serve the steak with a drizzle of peppercorn sauce. Great alongside mashed potatoes and creamed spinach.
source: https://www.jamieoliver.com
