STEAKS WITH PEPPERCORN SAUCE

• porsi: 2

Bahan-bahan

1 tsp rapeseed oil, plus extra to rub

Knob of butter

2 rib-eye steaks

Sea salt

40mI whiskey or brandy

2 tsp black peppercoms, crushed

90mI cream

To serve:

Chunky chips

Petunjuk

1 Heat the oil and butter in a large pan over a high heat.

2 Pat the steaks dry with kitchen paper. Rub them with a little extra rapeseed oil and then season both sides with salt.

3 Cook the steaks to your liking; we recommend three minutes per side for medium-rare.

4 Transfer the steaks to a plate and cover with tin foil and allow to rest.

5 Place the same pan back on the heat and pour in the whiskey or brandy. Let the mixture bubble while you scrape any sticky bits from

the bottom of the pan with a wooden spoon.

6 Add the crushed peppercorns and the cream. Bubble for another 3-4 minutes until thickened slightly. Add any juices which have been released from the resting steaks and stir.

7 Serve the steaks with the peppercorn sauce and some chunky chips.