Gino's steak with flamed brandy and green peppercorns
Whenever Gino needs to be forgiven by his wife, there’s only two things that will work - an expensive present or this steak recipe! And here Gino is ready to share it, so whether you want to spoil that someone special or fancy a treat yourself, master this recipe and all will be forgiven.
2 tsp coarsely ground black pepper
2 steaks, about 150g each
1 tbsp olive oil
2 knobs of butter
2 tbsp Brandy
2 tbsp dry white wine
50ml beef stock
1 tbsp green peppercorns in brine, drained
70ml double cream
salt and freshly ground black pepper
Rub the coarsely ground black pepper all over the steaks
Heat the oil with one knob of butter in a medium frying pan. As soon as the butter stops foaming, add the steaks. Cook for 4 minutes on each side for medium, or for 3 minutes if you like it rare.
Transfer the steaks to a warm plate, season with salt and set aside in a warm place to rest for 3 minutes
Pour the excess fat from the pan then add the brandy. Using a match or lighter, flame the alcohol. Allow the alcohol to burn off, then stir the pan, scraping the meat juices off the bottom of the pan. Pour in the white wine and reduce by half.
Add the stock and continue to cook over a high heat, stirring occasionally, until the sauce is well reduced
Stir in the peppercorns, the cream and the remaining butter. Cook for a further 2 minutes stirring occasionally.
Place the steaks onto serving plates, pour over the sauce and serve immediately