Ingredients
- 2 10oz steaks, room temperature
- 85ml brandy, cognac or marsala
- 185ml beef stock
- 125ml double cream
- 2-3 tsp coarsely crushed whole black peppercorns
- Salt and pepper
- Oil
Preparation
- Preheat BBQ for 2–3 minutes with the paella pan in place.
- Crush peppercorns using a rolling pin, pestle and mortar, or the side of a knife.
- Brush each side of the steaks with oil and season generously with salt and black pepper.
- Add steaks to the pan and cook for 2 minutes per side for medium rare.
- Stack the steaks, then sear the fat edge for 1 minute until crispy. Transfer to foil to rest.
- Turn heat up to medium-high and add brandy, cognac, or marsala to the pan.
- Simmer for about 1 minute, scraping the bottom until the liquid reduces and alcohol smell disappears.
- Add beef stock and simmer for 2–3 minutes until reduced by half.
- Lower the heat, add cream and crushed peppercorns, stir, and simmer 1–2 minutes until thickened.
- Season to taste.
- Serve steaks with the creamy peppercorn sauce poured over or on the side
Serves 2
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