Fillet of Steak With a Pepper Sauce Recipe #256676
Tender fillet topped with a pepper sauce Serve with garlic mash or roasted new potatoes and vegetables.
25 min | 5 min prep
SERVES 2
- 2 steak fillets, 1-11/2 inches thick
- 2 tablespoons red wine
- 5 tablespoons brandy
- 2 tablespoons red wine vinegar
- 1 garlic clove, crushed
- 1 tablespoon crushed black pepper (I like mine quite peppery so I tend to use between 11/2 tbs to 2 tbs, so feel free to adjust pepper)
- 1 1/2 teaspoons beef stock
- 1/2 cup water
- 1 1/2 teaspoons cornflour
- 2 tablespoons double cream
- 1 tablespoon light cream
- In a saucepan mix red wine, brandy, red wine vinegar, garlic clove, beef stock, water and crushed pepper. Bring to boil then reduce heat to a simmer, simmer for about 10 minutes; you want to reduce slightly. Mix cornflour with a little water and add, stir until mixture thickens add double cream and light cream. Stir and pour into heatproof jug to serve.
- For the steaks heat an oiled pan, once hot add steaks and sear a couple of minutes on each side. Then cook until desired doneness. I bought really thick steaks so I cooked them 20-25 minutes for medium rare. So less cooking time if they are thin. Once cooked remove from pan and allow to stand for 5 minutes before serving.
- For a photo visit http://the-best-recipes.blogspot.com/.
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5 stars