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Ingredients
- peppered steaks 4
- butter a knob
- brandy 2tbsp
- red wine 6tbsp
- chicken stock 200ml
- double cream 142ml
- green peppercorns in brine 2tbsp
Method
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Step 1
Melt a knob of butter in a large, heavy pan and fry the peppered steaks for 2 minutes a side, then rest under foil while you finish the sauce.
Bubble the brandy in the pan for a second, then add the red wine and chicken stock and reduce until syrupy. Stir in the double cream and green peppercorns (rinsed first), then season and drizzle over the steaks. Serve with chunky chips and watercress.
