Description (Some HTML is OK)
Pinched from St Delia and duly adapted. Her recipe uses Sirloin steak, but the sauce works well with Ribeye (which I use), rump or fillet. Serve with a baked potato and green salad.
Makes 2 servings
- 2 ribeye steaks approx 300g each
- 1tbsp butter
- 1tbsp olive oil
- For the sauce
- 1tbsp whole peppercorns cracked using a mortar and pestle
- 1tbsp brandy
- 1 tbsp concentrated beef stock (oxo) or to taste
- 4 tbsps creme fraiche
Preparation (Some HTML is OK)
Melt the butter in a frying pan and add the olive oil.
When bubbling, put the steaks in and fry for 3 minutes on one side
Turn the steaks over and fry for 2 minutes (that'll give you a medium rare steak, so do cook it for longer if you like your steak less bloody)
After the steaks have finished cooking, put them on a plate.
Put the brandy in the pan and let it bubble for 30secs before adding the beef stock and cracked peppercorns. Blend in well with the juices and oil in the pan.
Finally add the creme fraiche, mix in well to the other ingredients and when its all bubbing nicely, spoon over the steak.