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Peppered Steak

ingredients

serves 4
4 rump, or fillet, steaks
Oil, for frying
2 tbsps black peppercorns, lightly crushed
60 g (2 oz) butter
Salt
4 tbsps brandy
3 tbsps single cream Watercress, to garnish

method

1. Brush the steaks on both sides with the oil, then coat with the black peppercorns. Crush these into the steak with a steak hammer.

2. Over a high heat, melt the butter in a frying pan and cook the steaks for about 1 1/2 minutes on each side.

3. Reduce the heat and cook for a further 2 minutes for a rare steak, 3 minutes for a medium steak, or 7 minutes for a well-done steak. Season with salt.

4. Warm the brandy in a ladle near the heat. Taking great care, set the brandy alight and pour it over the steaks.

5. Remove the steaks and place on a warmed serving dish. Keep warm.

6. Stir the cream into the juices in the frying pan and heat gently for a few minutes.

7. Pour the sauce over the steaks and garnish with the watercress.

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