Archive for » January 12th, 2009«
Ingredients
1 Tablespoon oil
4 Steaks (I used fillet but your favourite cut is fine)
3 Tablespoons brandy
4 Teaspoons green peppercorns
1 Cup beef stock
1 Cup cream
1 Teaspoon Worcestershire sauce
2 Teaspoons chopped chives
Method
1. Heat the oil in a large pan and cook the steaks both sides until browned and cooked as desired. Remove the cooked steaks from the pan, keep warm. (Mine were very thick so I cooked about 7 Min’s a side then put them in the oven to finish cooking while I made the sauce.)
2. Add the brandy allow a little of it to cook away, add the peppercorns to the pan and crush about half of them with the back of a fork.
3. Add the beef stock and cook over a high heat for a couple of minutes to reduce by about half.
4. Add the cream and continue to cook over a high heat for a few more minutes until this mixture has again reduced by half-or to a nice consistency.
5. Add the Worchestershire sauce and the chives, stir to combine.
Serve steaks drizzled with sauce and sprinkled with extra chives if desired.
All photos taken by me unless otherwise stated.