25 g unsalted butter
2 to 3 tbsp green peppercorns from a jar of green peppercorns in brine
1 to 2 tbsp brandy
1 clove garlic, crushed with a little salt
2 tsp Dijon mustard
100 ml whipping cream
1 tbsp finely chopped parsley
- Melt the butter in the pan and when it is foaming add the drained peppercorns and crush slightly with the back of a wooden spoon.
- Add the garlic then the brandy and salt and stir together to deglaze the pan and get up any sticky bits (if using the steak pan), then stir in the mustard and the cream. Continue to cook, stirring, until you achieve a nicely thickened sauce that will coat the steaks.
- Stir in the parsley.
- Serve the steaks on warmed plates with the sauce spooned over, accompanied by some chunky chips and a crisp salad.