Prep 5 mins
Cook 20 mins
Tender fillet topped with a pepper sauce Serve with garlic mash or roasted new potatoes and vegetables.
- 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/.
I was in a tearing hurry when I made this as it was late and DH & I were sooo hungry. I used scotch fillet steaks of about 200g and out of habit I put the pepper on the steaks instead of the sauce! Cooked the steaks for about 18 minutes and they were beautiful, topped with the delicious sauce. Quick and easy with all the taste. Yum