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.