Classy Flambe Steak with Mixed Peppercorns
Classy Flambe Steak with Mixed Peppercorns



  • 1 tbsp veg oil
  • 25g clarified butter
  • 2 fillet steaks, about 140g each
  • Knob of butter
  • 2 shallots, chopped
  • 6 mushrooms, sliced
  • 2 tsp crushed green and pink peppercorns
  • 3 tbsp brandy
  • 100ml red wine
  • 200ml beef stock
  • 3 tbsp cream
  • Heat the oil and clarified butter in a frying pan, and season the steaks before cooking to your liking. Transfer to a plate to rest. Add the knob of butter to the pan and fry down the shallots, mushrooms and peppercorns for 5 mins, until everything is softened and golden. Return the meat to the pan, then pour the brandy into a metal ladle and light it. Carefully pour the flaming brandy into the pan, and once the flames have died, remove the steaks once again.
  • Pour the red wine into the pan, and boil until reduced by half - about 5 mins will do it on a high heat. Add the stock, reduce by two-thirds, then stir in the cream and leave to thicken a little. Season again, then return the meat to the pan to warm through. Serve immediately, with whatever sides you fancy.
20 mins
2 serving

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