A classic French steak dish with a creamy peppercorn sauce
Ingredients
- 1 rib-eye steak
- 1 pinch of salt
- 1 splash of brandy
- 2 tbsps veal jus
- 2 tbsps green peppercorns soaked in brine
- 3 tbsps double cream
Preparation
- Lightly oil a frying pan and heat it till very hot
- Season the steak with salt. For a medium rare steak fry the steak for 2 minutes each side or to taste
- Remove the steak and rest it
- Now add the brandy to the frying pan and carefully set it alight.
- Add the veal jus and peppercorns, mixing well. Bring to the boil until slightly reduced.
- Stir in the cream
To serve
Serve the steak with the peppercorn sauce and chips!
