Fillet Steak with Peppercorn Sauce
Serves 4
Pan-seared centre-cut fillet steaks topped with a brandy and cream peppercorn sauce.
| prepHeat a large frying pan or griddle pan over high heat until very hot | |||||
| 4 × 150 g centre-cut fillet steaks | Flatten steaks to 1½ cm / ¾ in, season | Fry 2 min per side, rest loosely covered | Plate steaks, pour sauce over, serve | ||
| 50 g butter, at room temperature | |||||
| salt and freshly ground black pepper | |||||
| 100 ml beef stock | Reduce stock by half | Add garlic, brandy, Worcestershire, mustard | Add cream & peppercorns, boil until thick | Stir in parsley, season with salt | |
| ½ garlic clove, crushed | |||||
| 2 tbsp brandy | |||||
| 1 tbsp Worcestershire sauce | |||||
| 1 tbsp Dijon mustard | |||||
| 150 ml / ¼ pint double cream | |||||
| ½ tsp crushed black peppercorns | |||||
| 2 tbsp chopped fresh parsley | |||||
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