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Heathcotes' steak au Poivre

Heathcotes' steak au Poivre

PT40M

1
Crush the white and black peppercorns in a pestle and mortar, alternatively if you have no pestle and mortar, place on a flat surface and rock a heavy bottomed pan over the top to crush well
  • 8 black peppercorns
  • 8 white peppercorns
2
Season the steaks with the crushed peppercorns and sea salt and cook in a hot frying pan with a dash of oil until rare
  • 2 fillet steaks, each weighing 150g
3
Remove the steaks from the pan and place to one side to rest
4
Turn down the heat; add the butter and finely chopped shallots and fry without colour for about 15-20 seconds
  • 25g of butter
5
Add the brandy, followed by the red wine, boil until the liquid reduces by half before adding the cream.
  • 1 dash of brandy
  • 75ml of red wine
6
If the steaks aren't as cooked as you like, place back in the pan with the juices and cook further
7
Season the sauce with sea salt and add the green peppercorns

Ingredients

Metric

Imperial

  • Beef fillet steaks

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