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Remove the beef steaks from the fridge 10 minutes before cooking and season with black pepper. Heat a griddle or heavy-based frying pan and add one tablespoon of Lurpak Clarified Butter. Once melted, add the shallots and cook for 5 minutes or until soft. Add the garlic, peppercorns and thyme and cook for a further 2 minutes.
Melt a tablespoon of Lurpak Clarified Butter in a large griddle or frying pan and when very hot, fry the steak. Cook for: 1½ minutes each side for rare, 2 minutes each side for medium rare, 3-4 minutes each side for well done.
When the steak is cooked to your liking, remove and set aside to rest for 3 minutes.
Add the brandy or apple juice to the sauce and cook until almost evaporated. Then add the stock and continue to cook until reduced by half. Stir in the crème fraîche and simmer for 1 minute. Serve immediately with the sauce.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.