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Flambeed Pepper Steak

400 calories per serving

ingredients

serves 4
4 (175 g (6 oz) fillet steaks
1 small onion
1 tablespoon black peppercorns
3 tablespoons oil
3 tablespoons cognac
50 g (2 oz) butter

method

1. Rinse the steaks under cold water, pat thoroughly dry and remove any skin or fat. Tie cooking twine round the steaks to help them keep their shape.

2. Finely dice the onion. Coarsely crush the peppercorns in a mortar or place between greaseproof paper and roll with a rolling pin.

3. Brush the steaks lightly with oil on each side and heat the remaining oil in a frying pan until very hot. Sprinkle the steaks
with pepper, then fry for 2 minutes before turning them and adding the onion.

4. Fry the onions until transparent, stirring frequently. Season the steaks with salt.

5. Warm the cognac in a ladle over a low flame, pour it over the steaks, flame and leave to burn out.

Serve with: chipped potatoes, and a salad of your choice.
6. Melt the butter over the steaks. Turn the steaks in the butter and then transfer them to a hot plate and serve with the sauce from the pan.

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