Pepper Steak With Blue Cheese Leeks

Peppered steak served in a creamy brandy sauce served with beautifully chargrilled blue cheese leeks. Perfect for a special occasion.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

1. Three-quarters fill a large non-stick frying pan with water. Bring to the boil over medium-high heat.
2. 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.
3. 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.
4. 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.
5. 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.
6. Arrange leeks and steaks on plates. Spoon over sauce. Top with chervil. Serve.