Fillet Steak with Pepper sauce
- 1 tablespoon olive oil
- 1 Knorr Beef Stock Cube
- 2 teaspoon coarse ground black pepper
- 4 175 - 225 grams beef fillet steak (about 4cm thick)
- 1 tablespoon brandy
- 100 ml boiling water
- 200 ml double cream
Mix the oil, Knorr Beef Stock Cube and the pepper together to make a paste.
Rub the paste evenly over the steaks to season.
Heat a non-stick frying pan, place the steaks in and fry.
For a perfect steak to your liking, give it 5 minutes on each side for medium; 1 minute less each side for rare; and 1 minute more for well done.
Once they are cooked to your liking, leave steaks to rest for 5 minutes while you make the sauce.
Add the brandy to the pan (carefully as it will flame). Bubble, then add the water and de-glaze the pan getting all the flavouring into the pan. Stir through the cream, bubbling to thicken a little, then taste. Add extra pepper if you wish, to taste.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||761.88 kcal|
|Protein (g)||44.89 g|
|Sugar (g)||1.56 g|
|Fat (g)||61.85 g|
|Fibre (g)||0.31 g|
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