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Make sure the steak is dry. Press the mixed peppercorns into both sides of the steak pushing with your hands. If you have time, cover with foil or clingfilm and leave the pepper flavour to infuse into the steak for 2?3 hours. Place the oil into a heavy?based frying pan and over a high heat seal the steak for 2 minutes on each side. Reduce the heat, add half the butter to the pan, and cook the steak for a further 5 to 10 minutes, turning one more time, depending on how rare you like it. Remove the steak to a warm place and set aside. Pour away most of the fat in the pan, then add the remaining butter with the shallots. Over a medium heat cook the shallot until soft but not brown. Pour in the Worcestershire sauce, brandy and stock and cook rapidly, scraping the bottom of the pan. Fold in the green peppercorns, mustard and cream, and season to taste with salt. Slice the steak on the diagonal and add to the sauce. Stir to combine the meat pieces with the pepper sauce and warm the meat through, but do not re-boil. Serve with chops or new potatoes and a watercress salad.
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|Serving Size: 1 Serving (592g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 141 (67%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 30.6mg||9 %|
|Sodium 293.7mg||10 %|
|Potassium 186.8mg||5 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 8.1g|
|Protein 1.4g||2 %|
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Calories per serving: 209
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