Steak au Poivre
|Green peppercorns/1 tablespoon black peppercorns||2 Tablespoon|
|Fillet steak/Rump steak||20 Ounce (4 Pieces, 5 Ounce Or 150 Gram Each)|
|Butter||2 Ounce (50 Gram)|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Watercress sprigs||5 (To Garnish)|
Crush half the peppercorns and rub into the steaks.
Season to taste with salt.
Melt the butter in a large frying pan, add the steaks and fry quickly on both sides until browned.
Cook for 3 to 5 minutes on each side, according to taste.
Pour over the brandy, remove from the heat and ignite; when the flames have died down, arrange the steaks on a warmed serving dish.
Add the cream to the pan and cook, without boiling, for 1 minute.
Add the remaining peppercorns.
Spoon over the steaks, garnish with watercress and serve immediately.