Green Peppercorn Sauce for Steak by Leiths

Ingredients

• 2 teaspoons canned or frozen green peppercorns
• Oil
• 2 tablespoons brandy per steak
• 2 tablespoons double cream per steak
• Salt

Equipment

• Copper Tri-Ply 24cm Frying Pan
• Turner

Cooking Method

1. Rinse the peppercorns if they are canned.
2. Pour a little oil into a frying pan. Heat until hot. Fry a steak of your choice fast on both sides, until done to your liking.
3. Remove steak onto warmed serving dish and carefully remove fat from the pan.
4. Deglaze the pan with 2 tbsp water and pour deglaze into heat proof dish and reserve for later.
5. Take care when adding the brandy as it may produce flames. Pour in the brandy for one steak, flambé then add the reserved deglaze.
6. Add the peppercorns, cream and a pinch or two of salt to the pan. Mix well, scraping up any juices stuck to the bottom of the pan. Boil and pour over the steak.