Pan-fried beef with peppercorn sauce
Ingredients
| Quantity | Item |
|---|---|
| 2 | 150g steaks |
| Enough to season | Sea salt and freshly-ground black pepper |
| Enough for your pan | Vegetable oil |
| 25g | Unsalted butter |
| 30ml | Cognac |
| 120ml | Dark chicken stock |
Place a frying pan onto the stove to heat then add the vegetable oil.
Season the steaks with the salt and pepper then carefully add them to the pan. Colour the steaks well on all sides then turn down the heat, add the butter and cook them to the degree of your choice. Once cooked remove them from the pan and allow them to rest for 5 minutes.
Tip any oil and butter from the pan over the steaks then return the pan to the heat. Add the cognac but take care as if the pan is hot the cognac will flambé. Reduce the cognac by half then add the chicken stock. Reduce the stock until it coats the back of a spoon then add freshly ground black pepper. Make the sauce as peppery as you want.
Whilst you are finishing your sauce place the steaks into a very hot, preheated oven for about 30 seconds which is long enough to get the surface temperature back up then remove and serve with your peppercorn sauce.
Serves 2
