2 sirloin steaks, or rump steak or fillet steak, 200 g (7 oz) each and at least 2 cm (0.75") thick.

2 tsp slightly crushed black peppercorns

2 tbsp butter

2 tbsp brandy (Cognac if you feeling flashed)

100 ml (4 oz) fresh cream

salt

 

 

• Coat each steak on both sides with the crushed peppercorns, pressing them in firmly.

• Place a thick bottom frying pan over a very high heat, add the butter. When the butter has melted and is just turning dark, drop the steak directly into the pan.  Sear them quickly on both sides – give them about 1 minute on each side.

• For very rare (bleue) this should be long enough.  For medium rare, cook them for another 3 minutes and for “well done” 4 minutes.

• When ready take them out of the pan and place in a warmed serving dish.

• Pour the brandy in the pan, let it bubble and reduce to a syrupy consistency about one-third of its original volume.  Reduce the heat to medium, and pour in the fresh cream.  Mix it all and let it cook for another minute stirring all the time until the sauce thickens.  Sprinkle with salt and some freshly ground black pepper and serve the steaks as quickly as possible with the sauce pored over.