About this recipe:This is an elegant preparation for steak, served with a luscious brandy and peppercorn sauce.
1 (675g) top round steak
2 teaspoons coarse sea salt
2 tablespoons black peppercorns, coarsely ground
125ml clarified butter, melted
2 leaves fresh sage, bruised
1 sprig fresh thyme, bruised
4 sprigs fresh rosemary, bruised
125ml veal demi glace
120ml double cream
1 tablespoon roux
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Method Prep:15min › Cook:30min › Ready in:45min
Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy frying pan over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.
Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back and ignite the brandy. When flames die, remove steak from pan; keep warm.
Stir demi glace into pan and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in double cream and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.
Roux is a cooked mixture of flour and fat, traditionally clarified butter. To prepare, heat the fat in a saucepan or frying pan till melted. Add the flour and stir until the flour is incorporated and cooked until a raw flour taste is no longer apparent. Roux can be stored in the fridge or freezer for later use in thickening sauces and gravies.