For a crowd-pleasing supper, serve your steaks with a traditional pepper sauce and creamy mash
Put the potatoes in a pan of cold water and bring to the boil. Cook for 15 minutes until tender, then drain and mash with the milk and 25g (1oz) butter.
Meanwhile, melt the remaining butter in a large non-stick frying pan over a medium to high heat. Add the steaks and cook for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Remove the steaks from the pan and loosely cover with foil. Leave to rest for 5 minutes.
Add the brandy to the same pan and simmer for 15 seconds, then add the peppercorns, mustard and cream. Simmer for 2-3 minutes until the sauce begins to thicken. Season to taste and stir through the parsley.
Bring a pot of water to the boil and blanch the broccoli for 2-3 minutes, then drain. Drizzle a little pepper sauce over each steak and serve with the creamy mash and broccoli on the side.
Tip: For a perfectly grilled steak, let the meat sit at room temperature for 20-30 minutes.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.