Prep 10 mins
Cook 20 mins
Peppered steak served in a creamy brandy sauce served with beautifully chargrilled blue cheese leeks. Perfect for a special occasion.
- 3 leeks
- 1⁄4 cup olive oil
- 3 ounces blue cheese, crumbled
- 2 teaspoons black peppercorns
- 2 teaspoons white peppercorns
- 2 teaspoons pink peppercorns
- 4 (9 ounce) sirloin steaks
- 1 cup pouring cream
- 1⁄4 cup brandy
- chervil, leaves to serve
- Three-quarters fill a large non-stick frying pan with water. Bring to the boil over medium-high heat.
- Trim leeks, leaving root tip intact. Cut into quarters lengthways. Rinse well. Blanch leeks in water for 2 minutes or until just tender. Drain well. Place, cut side up, on a plate.
- Heat a chargrill pan over medium heat. Drizzle 2 tablespoons oil over leeks and season with salt and pepper. Turn to coat in oil. Grill leeks, in batches, for 2 to 3 minutes each side or until lightly browned. Remove to plate. Sprinkle with cheese. Cover to keep warm.
- Meanwhile, combine peppercorns in a mortar. Using pestle, pound until coarsely ground. Transfer ground pepper to a ceramic dish. Lightly coat steaks, 1 at a time, with ground pepper.
- Heat remaining 1 tablespoon oil in a non-stick frying pan over medium-high heat. Cook steaks, in batches, for 4 to 5 minutes each side for medium or until cooked to your liking. Return all steaks to frying pan. Add cream and brandy. Cook, shaking pan back and forth, for 2 to 3 minutes or until sauce thickens slightly.
- Arrange leeks and steaks on plates. Spoon over sauce. Top with chervil. Serve.