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2*300g/10oz steaks

Salt and pepper

1 tbsp vegetable oil

40g brandy

120g hot water with beef OXO cube

80g double cream

1 tsp (be very generous) [TSP, NOT tbsp] coarsely crushed whole black peppercorns

Chips, veg

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Mise en place

1. Get steaks to room temperature

2. Generously salt both sides of the steak, wait 30 minutes

3. Make the broth

4. Turn on oven for chips (200degC)

5. Crush the pepper using a saucepan on a cutting board / mortar & pestle.

Cooking

1. Just before cooking, sprinkle both sides of steak generously with salt and black pepper.

2. Heat oil in a skillet over high heat (1000) until smoking.

3. Wipe moisture from steaks, add steaks to skillet and cook the first side for 90s until it has a great crust

4. Reduce heat to 600

5. Flip every 90s

6. [PUT CHIPS IN AFTER FIRST STEAK]

7. Stack the steaks on top of each other, then use tongs to sear the fat strip.

8. Transfer to plate, cover loosely with foil to rest while you make the sauce.

9. Add brandy to the skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and the harsh alcohol smell has gone(~1 min).

10. Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.

11. Turn heat down to 600 (medium). Add cream and pepper [and juices from resting steak] , stir, then simmer for 1 ½ to 2 minutes until it thickens (do not let it boil rapidly).

12. Taste sauce, adjust salt (and pepper!) to taste.

13. Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately! With choice of broccoli or spinach

Source

www.recipetineats.com/peppercorn-sauce/