This is a very simple sauce for steak that tastes wonderful and has a real bite from the peppercorns which we love. I bought a treat for us and made this to go over to very big fillet cuts that were about 300g each. It was very indulgent and very expensive, but we do not eat steak that much anymore because of the hike in food prices and when I do cook steak, I have been opting for cheaper cuts. This was totally awesome as it has been so long since I have made a fillet and I really did savour every bite. I also served ours with asparagus wrapped in pancetta with one large prawn each.

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.