Ingredients
2 tbsp very coarsely crush black peppercorns or dried green peppercorns
2 fillet steaks 230g each
1 tbsp butter
2 tsp vegetable oil
4 tbsp cognac or brandy
1 cup whipping cream
salt to taste
Method
1) trim away any extra fat from the steak, press peppercorns lightly into both sides of steak, coating it completely
2) heat the oil in a frying pan over a medium heat when the oil is hot add the butter and heated until it is brown but not burning, add the meat and cook for about 6-7 minutes, turning once
3) put the steaks in to a warm platter and cover to keep warm
4) pour in the cognac to deglaze the pan, and carefully ignite the alcohol with a long match , gently shake the pan until the flames die, then allow to boil until reduced by half, scraping the pan, then add the cream, boil gently for about 4 minutes, reduce the mixture by half season to taste
Serve the steaks with the sauce
