Steak with a kick makes for a filling and wholesome meal.
INGREDIENTS
2 steaks, either fillet, sirloin or rump
Oil
Freshly ground black pepper and salt
60ml ( cup) brandy, warmed
Peppercorn sauce:
30ml (2 tbsp) butter
30ml (2 tbsp) cake flour
5ml (1 tsp) ready-made mustard
20ml (4 tsp) black or pink peppercorns
125ml ( cup) beef stock
125ml ( cup) fresh cream
METHOD
Rub the steaks with oil on both sides and sprinkle with the black pepper, massaging the pepper into the meat. Allow to stand for 10 minutes. Sprinkle with salt. Preheat a pan until almost smoking hot and fry the steaks for 3-5 minutes on each side for medium. Just before removing from the pan, pour over the brandy and ignite. When flames have died down, remove the steak, cover with foil and set aside.
For the sauce, melt the butter in the steak pan without cleaning the pan first. Add the flour and stir to form a smooth paste. Add mustard, peppercorns and stock. Stir continuously until smooth and thickened. Stir in the cream and bring to the boil. Remove from heat, pour over the steaks and serve with greens of your choice. Serves 2