4 portions rump or fillet steak (Tenderloin Steak), thickly cut
2 tablespoons black peppercorns
1 tablespoon butter salt
1/2 teaspoon Worcestershire sauce
squeeze of lemon juice
2 tablespoons brandy
2 tablespoons cream
2 tablespoons black peppercorns
1 tablespoon butter salt
1/2 teaspoon Worcestershire sauce
squeeze of lemon juice
2 tablespoons brandy
2 tablespoons cream
method
1. Leave steaks at room temperature for 30 minutes.
2. Crack peppercorns, using a mortar and pestle, or by placing in a plastic or paper bag and beating with a mallet.
3. Coat steaks with cracked pepper, pressing it well into the steak with the heel of the hand (do not beat in).
4. Heat butter in a heavy frying pan and add steaks.
5. Cook over high heat, 1 minute each side, to seal in the juices.
6. Continue to cook over moderate heat until cooked to taste.
7. While steaks are in the pan sprinkle on sauce and lemon juice.
8. Warm brandy, ignite and pour over steaks.
9. When flames die down lift steaks onto platter and season with salt.
10. Swirl cream into pan juices and pour over steaks.
2. Crack peppercorns, using a mortar and pestle, or by placing in a plastic or paper bag and beating with a mallet.
3. Coat steaks with cracked pepper, pressing it well into the steak with the heel of the hand (do not beat in).
4. Heat butter in a heavy frying pan and add steaks.
5. Cook over high heat, 1 minute each side, to seal in the juices.
6. Continue to cook over moderate heat until cooked to taste.
7. While steaks are in the pan sprinkle on sauce and lemon juice.
8. Warm brandy, ignite and pour over steaks.
9. When flames die down lift steaks onto platter and season with salt.
10. Swirl cream into pan juices and pour over steaks.
serving amount
serves: 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
