This sauce is so simple but totally transforms steak. Brian uses green peppercorns instead of black, and serves the steak on a bed of garlic-soaked peppers. Yum.
Tap out the fillet steaks with a meat hammer or rolling pin. Melt the butter in a pan and add the steaks. Colour and then add the shallots and flambé with the brandy.
Remove the meat and add the white wine and peppercorns into the pan and reduce to a third. Add the cream and boil to thicken, then season and add the parsley.
Meanwhile, melt butter in another pan, cut the garlic in half lengthwise and add to the butter. Cut the peppers into large pieces, add to the butter and slowly cook. Season with salt and pepper.
To serve, put the stewed peppers on a dish with fillet on top and pour the sauce around.
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