Pepper Steak

Cook Time 30 minutes

Serves 2

Ingredients

Steak

1 tsp black peppercorns, toasted

3 tsp green peppercorns in brine, drained 

2 x 200g fillets of beef 

1 tbsp extra olive oil 

2 French shallots, finely chopped

3 thyme sprigs, leaves picked

3 tbsp brandy 

200ml chicken stock 

5 tbsp cream 

50g butter

Small handful of flat-leaf parsley, finely chopped

Salt

Salad

1 tsp Dijon mustard

1 tbsp red wine vinegar 

3 tbsp extra virgin olive oil

Salt and black pepper, to taste

Mixed leaves (witlof, watercress, butter lettuce leaves)

½ bunch chives, finely chopped

To Serve

Chips, to serve

Method

Using a mortar and pestle, coarsely crush the black and green peppercorns. Drizzle the oil over the steaks, sprinkle on half of the peppercorn mixture, pressing it into the meat, then season with salt.

Heat a large frying pan over high heat, then add the steaks and cook for 2 minutes on each side for medium-rare. Remove from the pan and place on a plate to rest. 

Now turn the heat down to medium and add the shallot, butter, thyme and the remaining peppercorn mixture and sauté for 1 minute until the shallot is golden. Pour in the brandy and flambé by carefully igniting it with a match and waiting for the flames to subside. Once the flames have dissipated, add the chicken stock and bring to the boil. Cook for a further minute until reduced by about one-third and slightly thickened. 

Add the cream and parsley, and simmer for a minute or until the sauce thickens. Add any juices from the resting steaks to the pan and mix them in.

For the salad, in a large salad bowl, whisk the mustard, salt, pepper and vinegar. Drizzle in the oil and combine until thick and emulsified. Add lettuce leaves to the bowl and scatter the chives on top. Toss just before serving.

Slice the steak and arrange it on a plate with the chips. Spoon over sauce. Serve with salad on the side.