2 fillet, T Bone
or sirloin steaks (about 300 grams each)
green peppercorns (use tinned or bottled ones)
extra virgin olive oil
brandy or calvados wine
150 ml double
Salt, if needed
1 teaspoon cornflour
dissolved in 1 tablespoon of water
Place the peppercorns in
a thick polythene bag. Crush with a rouleau patisserie until medium
coarse or using the the flat of a Chinese knife.
Trim any excess fat from
the steaks. Press the crushed pepper on to both sides of the meat,
coating it uniformly. Warm two serving plates.
Put the oil in a wide
saucepan over medium-high heat. Add the butter and allow to melt. Add
the steak pieces and cook for 6 - 7 minutes, turning only once, until
done as desired. Transfer the steaks to the warmed plates and keep warm.
Pour in the brandy or
calvados wine into the saucepan. Allow to boil until reduced to half,
add the cream and mustard. Boil gently over medium heat for about 4
minutes or until cream has been reduced by one-third. Stir in any juices
coming from the cooked steaks into the sauce. Add the cornflour and
water mixture, if a thick sauce is desired. Allow sauce to simmer and
thicken. Taste and add salt to taste.
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