Try this sophisticated recipe for a rich, creamy and complex pepper sauce that will enhance the taste of any steak immediately.
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.
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.
Add the brandy to the frying pan and flambé, let the flames die down and then take out the steaks.
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.
Add the green peppercorns, cream and parsley and reduce until it coats the back of a spoon.
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.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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