The perfect meal, whether it is to treat a loved one this Valentine’s Day or to impress at a dinner party. This mouth-watering steak is cooked with garlic, butter and herbs and served with a delicious homemade peppercorn sauce.
Serves 4
Ingredients
4 premium steaks
1 tbsp worcestershire sauce
400ml beef stock
300ml double cream
2 tsp of black peppercorns 1/2 crushed, half whole
2 finely diced shallots
5 tbsp brandy
Fresh rosemary
Fresh thyme
Garlic clove
Method
- Remove the steaks from the fridge at least 30 minutes before cooking and bring them to room temperature
- Add a dash of olive oil in a shallow casserole on a medium heat and cook the minced garlic and diced shallots for 3-5 minutes until soft
- Add the peppercorns and gently fry for 30 seconds before adding in the brandy
- Once the brandy has reduced, stir in the beef stock and reduce the heat and simmer for 5 minutes
- Pour in the double cream, worcestershire sauce, seasoning and simmer until the sauce thickens
- In the meantime, add a knob of butter, fresh thyme, fresh rosemary and the crushed garlic cloves to a cast iron skillet on a high heat
- Generously season both the steaks with salt and add immediately to the cast iron skillet
- Cook the steak for 4 minutes and then turn
- Continuously spoon the garlic butter over the steak the second side has cooked for a further 4 minutes (This was for a medium- rare steak which was roughly 4cm thick)
- Transfer the steaks to a plate and let them rest, covered in foil for 5 minutes before slicing
- Slice the steaks and drizzle with a spoonful of the melted garlic and herb butter
- Serve them with your favourite style of potato and a helping of the peppercorn sauce
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