Ingredients

  • 2x 200g sirloin steak
  • 25ml veg oil
  • Pinch table salt
  • 25g butter
For the sauce
  • 1 tsp Dijon
  • 1 clove garlic, crushed
  • ½ shallot, peeled and diced
  • 50ml brandy
  • 200ml veal stock
  • 1 tsp crushed black peppercorns
  • 1 tsp green peppercorns in brine, washed
  • 50ml double cream
To serve
  • Green salad with French dressing
  • Optional – salt, oxo cube and thyme mix

Method

  1. Heat a non-stick fry pan to hot, season the steaks, drizzle in oil, pop into the pan and cook for 3 minutes, then flip over and cook for a further 3 minutes. Add the butter. When the butter is foaming, spoon it over the steaks and place them onto a plate to rest. Tip the excess oil and butter away.
  2. For the sauce, fry the shallot in butter for a minute, add the brandy and flame. Then add the stock and wine and reduce by half. Add the peppercorns and cream, reduce the volume by half then finish with butter.
  3. Serve the steak, spoon over sauce garnish with salad.

Ingredients

  • 2x 200g sirloin steak
  • 25ml veg oil
  • Pinch table salt
  • 25g butter
For the sauce
  • 1 tsp Dijon
  • 1 clove garlic, crushed
  • ½ shallot, peeled and diced
  • 50ml brandy
  • 200ml veal stock
  • 1 tsp crushed black peppercorns
  • 1 tsp green peppercorns in brine, washed
  • 50ml double cream
To serve
  • Green salad with French dressing
  • Optional – salt, oxo cube and thyme mix

Method

  1. Heat a non-stick fry pan to hot, season the steaks, drizzle in oil, pop into the pan and cook for 3 minutes, then flip over and cook for a further 3 minutes. Add the butter. When the butter is foaming, spoon it over the steaks and place them onto a plate to rest. Tip the excess oil and butter away.
  2. For the sauce, fry the shallot in butter for a minute, add the brandy and flame. Then add the stock and wine and reduce by half. Add the peppercorns and cream, reduce the volume by half then finish with butter.
  3. Serve the steak, spoon over sauce garnish with salad.