Steak au Poivre

Ingredients

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Method

1. Take the steaks out of the fridge about 20 minutes before cooking so they come to room temperature. Season the steaks well with salt, then drizzle over the olive oil and rub it in.
2. Heat a large frying pan over high heat. Cook the steaks for 3 minutes on each side or until cooked to your liking.
3. In the last few minutes of cooking, add the butter, garlic and thyme to the pan. Spoon the foaming butter over the steaks to infuse them with the garlic and thyme. Transfer the steaks to a wire rack and leave them to rest while you make the sauce.
4. To make the pepper sauce, reduce the heat to low–medium and cook the eschalot and chopped garlic in the buttery pan juices left in the same pan, stirring, for about 2 minutes or until softened. Add the peppercorns and stir for about 30 seconds or until fragrant.
5. Add the brandy and carefully ignite it with a long match or by tilting the pan towards a gas flame. Stir until the flames die down.
6. Stir in the cream and simmer gently for about 2 minutes or until slightly reduced. Season.
7. Slice the steaks, pour the sauce over the top and serve with hot chips. Enjoy.