Steak with Garlic and Pepper Sauce
2 lean Scotch Beef rump, sirloin or ribeye steaks
5 ml (1 tsp) oil
15 g (1/2 oz) butter
1 clove garlic, crushed
5 ml (1 tsp) mixed peppercorns, lightly crushed
30 ml (2 tbsp) brandy
90 ml (6 tbsp) whipping cream
- Heat oil in frying pan and cook steak. Remove from pan and keep warm.
- Melt butter in pan and fry garlic and peppercorns for 2 minutes. Add the brandy and cook for 1 minute.
- Remove pan from heat, add cream to pan. Cook over low heat and allow to heat slowly until sauce thickens.
- Pour sauce over steak.
Serve with big chips, roasted parsnips and asparagus.