Steak au poivre

INGREDIENTS

Steak

Rosemary

Thyme

Butter

Garlic

Black Peppercorns

Brandy

Dijon Mustard

Worcestershire Sauce

Beef Stock

Cream

INSTRUCTIONS

First we want to cook the Steak, so make sure the Steak is room temperature, pop a pan on the hob and get it very hot.

Take 4/5 Garlic cloves, leave in the skins but gently crush with the back of a knife.

Season the Steak generously with Salt and Pepper and add a dash of Olive Oil to the pan.

Lay in the Steak and don’t it touch it for 1 minute on one side, then flip.

Leave it a minute on the other side before you add a good knob of Butter and the Garlic cloves.

Also chuck in the Rosemary and Thyme.

Baste the Steak as you flip every 30 seconds until the Steak is cooked how you like it.

Pop the Beef to one side for 5-7minutes to rest, and in the mean time pop another pan on a medium heat.

Add a generous pinch of crushed, or ground black Pepper corns along with a tiny pinch of Salt.

Toast the Pepper for a minute, and add a Tsp of Dijon Mustard.

Stir the Dijon and deglaze with a good glug of Brandy.

Add a dash of Worcestershire sauce and a splash of Beef stock.

Finish with a splash of Cream and stir through.

Serve the Steak with the Peppercorn sauce.

Enjoy