Fillet of Steak With a Pepper Sauce

READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    teaspoons beef stock
  • 12
    cup water
  • 1 12
    teaspoons cornflour
  • 2
    tablespoons double cream
  • 1
    tablespoon light cream
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DIRECTIONS

  • 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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