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FILLET STEAK WITH BRANDY AND CRACKED PEPPER SAUCE

INGREDIENTS

2 Fillet Steaks, removed from the fridge about 1 hour before you need them.
2 rounded tablespoons crème fraîche or cream
2 level teaspoons black peppercorns, coarsely crushed
10 fl oz (275 ml) fresh beef stock
2 tablespoons brandy
1 level teaspoon butter
1 teaspoon oil
Maldon sea salt

METHOD

First of all, you need to reduce the stock to half its original volume, so put it in a small saucepan and boil rapidly for about 10 minutes, then taste and add some salt if it needs it. Now measure the brandy into a jug.

When the steaks are at room temperature, season them well with salt, then place the frying pan over a high heat and, when it's really hot, add the butter and oil, which should start to foam immediately. Now drop the steaks into the hot pan and, keeping the heat high, give them 3 minutes on one side for medium or 2 minutes for rare. Baste whilst cooking.

Use a timer and try to leave them alone – no prodding!

Now turn them over and give them another 2 minutes on the other side for medium or 1 minute for rare.

After that, pour in the brandy, let it splutter and reduce, and follow it first with the reduced stock and finally the crème fraiche or cream and crushed pepper.

Give it all a good stir, then let everything bubble, reduce and amalgamate for about 1 more minute, then serve the steaks on warmed plates with the sauce spooned over with a lovely salad and chips.

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