Serve up a deliciously tender steak with a creamy green peppercorn sauce for a midweek treat.
Season the steaks with a decent amount of fresh cracked pepper and salt. In a large frying pan, heat the butter and oil until piping hot. Add the steaks and cook for 2 minutes each side. Remove the pan from the heat and transfer the steaks to a plate, reserving the meat juices. Cover the steaks with foil and leave to rest while you make the sauce.
Add the peppercorns and brandy to the pan and bring to the boil. Cook for 1 minute over a high heat, or until the sauce reduces by half. Add the reserved meat juices and chicken stock, then reduce by half again. Add the cream and simmer for another 2 minutes. Remove from the heat.
Serve the steaks with the sauce and a leafy green salad on the side.
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