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Method Prep:5min › Cook:8min › Ready in:13min
Begin my placing the peppercorns wrapped in cling film and cover with a tea towel. Using a rolling pin, crush the peppercorns. For 2 people depending on taste a level tablespoon would be maximum.
Lightly brush both sides of the steaks with vegetable oil. A good tip is to bring the steaks to room temperature before cooking to ensure even cooking.
Heat a fry pan to your highest setting. Gently place the steaks in the pan and cook for a couple of minutes on each side or to your preference.
Turn the heat down and remove the steaks to rest whilst making the sauce.
When the pan has reduced to a medium heat add the brandy and demi-glaze or beef stock. Stir well with a wooden spoon, scraping up all the meat juices.
Add the mushrooms and peppercorns. Stir well for a minute. The idea is to hear the peppercorns starting to crackle.
Pour in the cream. It may look like the sauce will split but as long as you keep stirring well it will all come together. The ideal consistency for the sauce is not too thin but thick enough to coat the back of a spoon. When sauce begins to bubble up and foam it is ready to add the butter. (The butter enriches and glosses the sauce).
On heated plates add the steak and pour over the rested meat juices followed by the sauce spooned over.
This pepper sauce is immense. Just made it with medium rare steak, stuffed mushrooms, paprika/peppered potato wedges with buttered leeks and mange tout. Absolutely superb. Restaurant quality. - 13 Oct 2016