SCOTCH BEEF STEAK WITH PEPPERCORN SAUCE

SERVES: 2 PREP: 10 MINS COOK: 15 MINS

INGREDIENTS 2 Scotch Beef PGI ribeye or sirloin steaks, approx 200g each 25g unsalted butter 2 - 3 tbsp green peppercorns from a jar in brine

1 - 2 tbsp brandy 1 clove garlic, crushed with a little salt 2 tsp Dijon mustard 100 ml whipping cream 1 tbsp finely chopped parsley

STEP BY STEP

Lightly salt the fatty edges of the steaks and sear by holding the two steaks together with tongs and placing on a very hot frying pan until browned and exuding some fat. Manoeuvre the steaks, still together, till the edges are brown all around, then in the rendered

1

2

fat sear the two separate steaks on both sides until done to your liking. Set the steaks aside in a warm place while you make the sauce. If you want to save washing up, blot up any excess fat from the pan with kitchen paper and reuse it, alternatively you can use a small pan to make the sauce.

3

Melt the butter in the pan until it is foaming.

4

Add the brandy and stir together to deglaze the pan, then stir in the mustard and cream. Add the drained peppercorns and crush slightly with the back of a wooden spoon. Add the garlic.

5

6

Continue to cook, stirring, until you achieve a nicely thickened sauce that will coat the back of a spoon. Stir in the parsley. Serve the steaks on warmed plates with the sauce spooned over or on the side.