• 2 fillet steaks

  • 3 teaspoons black pepper corns, coarsely ground

  • 28g (1oz) unsalted butter

  • 1 tablespoon olive oil

  • 2 tablespoons brandy

  • 1 teaspoons French mustard

  • 1 teaspoons Worcestershire sauce

  • 75ml (2.5 fl oz) beef stock

  • 2 tablespoons red wine

  • 1 tablespoon green peppercorns in brine

  • 75ml (2.5 fl oz) double cream

  • 2 tsp parsley, finely chopped

  • Salt to taste


  • 1.

    Put some cling film over each stake and beat the steaks with a mallet a little to flatten. Remove the cling film. Press the cracked pepper into both sides of the steak.

  • 2.

    Heat a frying pan over a high flame, add the oil, and when hot, add the steak. Cook for 2 minutes on each side, or to longer if you prefer your steak well cooked.

  • 3.

    Add the brandy to the frying pan and flambé, let the flames die down and then take out the steaks.

  • 4.

    Keeping the pan hot add the mustard, Worcestershire sauce, beef stock and red wine. Whisk to combine, add a pinch of salt, bring to the boil.

  • 5.

    Add the green peppercorns, cream and parsley and reduce until it coats the back of a spoon.

  • 6.

    Add the meat to the sauce. Stir to combine the meat juices with the pepper sauce, and warm the meat through, but do not re-boil. To serve, place each steak on a plate and pour over some of the sauce. Serve with your favourite vegetables.

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