Scotch Beef Ribeye with Peppercorn Sauce
2 Scotch Beef ribeye or sirloin steaks, approx 200g each
25g 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
- Lightly salt the fatty edges of the steaks and sear those edges by holding the two steaks together with tongs and placing on a very hot frying pan until browned and exuding some fat.
- Manoeuvre the steaks, still together, till the edges are brown all around, then in the rendered fat sear the two separate steaks on both sides until done to your liking. Set the steaks aside in a warm place while you make the sauce.
- If you want to save washing up, blot up any excess fat from the pan with kitchen paper and re-use it, alternatively you can use a small pot to make the sauce.
- 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