- 4 sirloin, rump or fillet steaks
- 30 ml (2 tbsp) black or green peppercorns, coarsely crushed
- 25 g( 1 oz) butter or margarine
- 15 ml ( 1 tbsp) oil
- 30 ml ( 2 tbsp) brandy
- 150 ml ( 1/4 pint) double cream
Trim excess fat from the steaks, then place on the crushed peppercorns and press hard to encrust the surface of the meat. Turn to encrust the other side.
Heat the butter and oil in a frying pan and fry the steaks for 2 minutes on each side. Reduce the heat and continue cooking until cooked to taste. Season with salt.
Remove the steaks from the pan and keep warm. Add the brandy to the pan, remove from the heat and set it alight.
When the flames have died down, stir in the cream; reheat gently. Pour over the steaks and serve immediately.