Pepper Steak
A classic pepper steak with a rich brandy and cream pan sauce.
Serves
4
Ingredients
Ingredient Quantity
Rump or fillet steak 4 portions
Black peppercorns 2 tablespoons
Butter 1 tablespoon, about 20 g
Salt To season
Worcestershire sauce 1/2 teaspoon
Lemon juice 1 tablespoon
Brandy 2 tablespoons
Cream 2 tablespoons
Method
Crack the peppercorns. Place the peppercorns in a plastic or paper bag and gently hit them with a mallet, or crush them using a mortar and pestle.
Coat the steaks. Press the cracked pepper firmly into both sides of each steak using the heel of your hand.
Cook the steaks. Heat the butter in a frying pan, then add the steaks. Cook over a high heat for 1 minute on each side to seal in the juices.
Finish cooking. Reduce to a moderate heat and continue cooking until done to your liking. For medium, cook for about 6 minutes in total.
Add the flavourings. Sprinkle the Worcestershire sauce and lemon juice over the steaks. Warm the brandy, pour it over the steaks, then carefully light it.
Rest and season. Once the flames have died down, lift the steaks onto a plate and season with salt.
Make the sauce. Pour the cream into the pan juices and mix quickly until combined.
Serve. Pour the cream sauce over the steaks and serve immediately.
Safety Note
When lighting the brandy, keep your face and hands away from the pan, and make sure the pan is not directly under an extractor fan or anything flammable.
