|Black peppercorns||4 Teaspoon|
|Rump steaks/Sirloin steaks||4|
|Bisto powder||1 Tablespoon|
|Cold water||125 Milliliter|
|Double cream||50 Milliliter|
|Ground black pepper||To Taste|
Press the peppercorns on to both sides of the steaks.
Heat the oil and butter in a frying-pan and when foaming add the steaks and fry for about 5 minutes each side, or longer if preferred.
Remove and keep warm.
Add the brandy to the pan and allow it to bubble for a few seconds.
Blend the Bisto Powder with the water, add to the pan and bring to the boil, stirring.
Remove from the heat and stir in the cream.
Season with black pepper.
Spoon the sauce over the steaks and serve at once with saute potatoes, grilled tomatoes and a watercress garnish.