GREEN PEPPERCORN STEAK

Preparation time 10 mins Cooking time 10 mins Serves 2

2 x 280-350g Scotch fillet steaks,

at room temperature Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp olive oil

50g unsalted bu†er

2 large cloves garlic, smashed in skins 4 sprigs thyme

1 Tbsp green peppercorns

1 Tbsp cognac or brandy

3 tsp Dijon mustard

100ml pure cream Shoestring fries, to serve Green salad or blanched green beans,

to serve (optional)

STEP 1 Preheat a heavy-based cast iron frying pan over medium-high heat. Season and oil steaks on both sides. Cook on one side for 3 minutes, then turn and cook on the other side for 2 minutes. Set steaks aside to rest on a plate.

STEP 2 Drain any excess fat from pan, but don’t wash it. Add buˆer to the pan and heat until foaming. Add garlic and cook for 10 seconds, then add thyme and peppercorns. Add cognac and simmer for 30 seconds. Add mustard and stir through, then add cream and cook until bubbling.

STEP 3 Return steaks to pan, along with the resting juices, and sizzle for 30 seconds. Plate up steaks, spoon over sauce and serve with fries and also salad or green beans, if desired.