My Peppered Steak

 Pepper sauce best served with Fillet steak and Sirloin.

Ingredients: 200ml single cream (I personally use the Nata para cocina that comes in a pack of 3 from mecadona, as its gluten free and its great for sauces and soups)
Butter for frying steak and adding to sauce (appx 2 tbsp)
A splash of brandy
salt
fresh peppercorn grinded
Appx 5-10 whole black pepper corns, (use as much or as little as you want)


When I fry my steak, fillet or sirloin, I fry it with some butter, enough to camalise on both sides then I leave in the oven, and depending on how well you want your steak, you adjust the temp for a few minutes while you make the sauce, which only takes 2 mins.

Using the same frying pan that you cooked the steak in, turn the heat up and add a splash of brandy. This will lift all the meat residue from the bottom of the pan. Turn the heat back down, and then add the cream, freshly milled pepper and the whole pepper corns. Add salt to taste. Stir and then bring out your steak from the oven, and any liquid that has come out onto the tray or dish , you pour into the sauce. Add a small knob of butter, stir and serve immediately.