Steak with Creamy Peppercorn Sauce

Charmaine Lu -
  • 4 peppered sirloin steaks
  • Knob of butter
  • 2 tbsp brandy
  • 6 tbsp red wine
  • 200ml chicken stock
  • 150ml heavy cream
  • 2 tbsp pickled green peppercorns in brine
  • Melt a decent knob of butter in a large pan and, when foaming, fry the steaks for 2 mins on each side, then leave to rest on a board.
  • Add the brandy to the frying pan and leave to bubble for 20 seconds. Pour in the wine and chicken stock, reduce until thickened and syrupy, then stir in the cream and drained peppercorns. Season well, then drizzle liberally over the steaks and serve with chunky chips and your choice of greens.
15 mins
4 serving