This recipe is best with
Recipe Ingredient
- 4 fillet steaks (150gm and 2cm thick) with excess fat and sinew trimmed off
- 2 cloves garlic, crushed
- 1tbsp coarsely crushed black peppercorns
- 1tbsp coarsely crushed white peppercorns
- 50g butter
- 1tbsp oil
- Sauce:
- 2tbsp Worchestershire sauce
- 1tbsp light soy sauce
- 1/2tsp salt
- 1tsp sugar
- 1/2tsp beef stock granules
- 1/2cup Stock
- 2tbsp brandy
Instructions
- Flatten steak with a meat mallet. Spread garlic on both sides of the steaks. Sprinkle crushed black and white peppercorns on the steaks. Press the peppercorns into the meat and leave in a plastic container, covered and set aside for 30 minutes.
- Heat butter and oil in a heavy-base frying pan and cook the steaks over high heat for about two minutes on each side to seal in the juice, turning only once.
- For rare steaks, cook an extra minute each side, and for medium steaks cook another two to three minutes. As for well-done steaks, cook four to five minutes.
- Reheat pan, add the brandy and give the pan a shake. Stir in the combined sauce and bring to a low simmer until sauce turns thick.
- Place steaks on serving plates. Pour a little sauce over and serve with two thick slices of steamed corn on the cob, some french fries and two slices of tomato. To serve, add a dollop of tomato sauce and dijon mustard.
