Steak au poivre (steak with peppercorns)

This is a blast from the past but still a head turner and a deeply satisfying dish!

• Eye fillet steak
• 1 tablespoon butter
• 2 tablespoons sliced spring onion (or shallots)
• 2 tablespoons green peppercorns, packed in brine (pink peppercorns, or a mix, will also work)
• 2 teaspoons flour
• 1/2 cup heavy cream
• 2 tablespoons brandy, preferably cognac
• Salt to taste

Open and drain the peppercorns.

You may not need all of these

Fry the onions in butter and add the peppercorns and cook for 2 minutes

Add the cream and season with salt

Cook for one minute then add the brandy, cook for one minute then keep warm

Cook the steak to your liking while keeping the sauce warm

Serve the Steak with the sauce poured over

Serve with Salad or with Potatoes in winter.

A deeply satisfying meal!

Don’t forget some crusty bread for mopping up the leftover sauce

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