Tom's Perfect Steak
Ingredients
| Quantity | Item |
|---|---|
| 1 x 250gm | Rib eye steak (preferably aged for 28 days) |
| 2 | Pinches of table salt |
| 1 – 2 Tbsp | Vegetable oil |
| 20gm | Butter |
| 1 | Large banana shallot, finely diced |
| 1 Tbsp | Green peppercorns |
| 1- 2 Tbsp | Brandy |
| 100m | Double cream |
| 1 tspn | Dijon mustard |
Method
1. Take your steak out of the fridge and let it come up to room temperature. Sprinkle both sides with a generous pinch of salt.
2. Place a medium non stick frying pan onto a medium to high heat. Add the oil and then the butter. When the butter begins to turn a light brown, place the steak into the pan away from you. It should sizzle instantly!
3. Let it cook for around 2 minutes on one side or until it has nicely browned. Then turn it over and cook it for a further minute or two depending on how you well cooked you prefer it. Remove it from the heat and squeeze over some lemon juice. Remove from the pan and allow to rest.
4. Clean out the pan, but let around a tablespoon of fat remain. If there are any burnt bits, clean out the pan completely and add another knob of butter to the pan. Bring it up to a medium to low heat and add the shallots, cook until they begin to brown.
5. Next add the peppercorns and stir well. Pour in the brandy and Flambe! Then stir in the double cream and Dijon mustard and cook until the sauce has thickened slightly.
6. Pour the resting juices from the steak into the sauce and stir. Serve the steak and spoon the peppercorn sauce on top.
