Creamy pepper steak

Creamy pepper steak

Ingredients

  • 1 tablespoon coarsely ground black pepper
  • If canned peppercorns aren’t available, use 1 extra tablespoon of freshly ground black pepper instead.
  • 4 x 250g scotch fillet steaks (or rump steaks)
  • 1 tablespoon olive oil
  • 2 tablespoons brandy
  • 1/3 cup (80ml) beef stock
  • 55g can green peppercorns, drained
  • 1/2 cup (125ml) thickened cream

Preparation method

1 Sprinkle the pepper over both sides of
the steaks and press with your hands so that it sticks.

2 Heat oil in a large non-stick frying pan over a medium-high heat. Season steaks with salt. Cook steaks for about 3 minutes each side or until done as desired. Remove the steaks to a plate; cover with foil to keep warm.

3 Pour the brandy into the pan; stir well to remove any nice brown bits from the pan. Add the stock, peppercorns and cream. Simmer, uncovered, for about 5 minutes or until thickened slightly. Season to taste with salt. Add any juices from the steak to the pan; stir until combined.

4 Serve the steaks with the pepper sauce, creamy mashed potato and steamed greens.

Not suitable to freeze or microwave.

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