Steak au poivre
3 teaspoons, whole peppercorns, crushed
Beef sirloin steak, lean, raw
4 steak(s), medium
1 medium, thinly sliced
3 medium, finely chopped
Beef stock cube(s)
½ cube(s), 250ml
1 tablespoons, level
4 portion(s), medium, Tenderstem
- Spread the crushed peppercorns onto a plate. Coat the steaks on one side with the peppercorns, pressing so they adhere, then season with salt.
- Heat the oil in a large heavy nonstick frying pan over a medium-high heat. Add the steaks, peppercorn-side down, and cook for 2-3 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with kitchen foil and set aside to rest.
- Add the courgette and shallots to the pan, season with a little salt and cook, stirring, for 3 minutes. Add the brandy and cook for 20 seconds (if the brandy flames, cover the frying pan with a lid and remove from the heat until it dies down). Whisk the stock and mustard into the pan until smooth, then simmer for 5 minutes, until the sauce is slightly thickened.
- Meanwhile, cook the broccoli in a pan of boiling water for 4-5 minutes until tender, then drain and serve with the pepper steaks and courgette sauce.