“After a truly unforgettable, once-in-a-lifetime family cruise around the Caribbean with wife, Laura, and daughter, Maizie, Russell has always longed to recreate the meltingly tender steak in peppercorn sauce dish he enjoyed on board. Tucking in to this special meal, while admiring the beautiful view, surrounded by his family, is something he will never forget. What a treat! ”
Place a medium frying pan over a high heat to warm up.
Season the steak with sea salt and drizzle with a little oil, then rub all over.
Place the steak into the hot pan and cook for 3 to 4 minutes on each side for medium-rare, searing it on its edges for an even crust. If you prefer your steak medium (5 to 6 minutes) or well done (8 to 10 minutes), adjust the cooking time to your liking.
Remove the steak to a plate, reserving the pan of juices. Top the steak with the butter, cover with tin foil, then leave to rest for 10 minutes.
Meanwhile, crush the peppercorns in a pestle and mortar, then sieve and remove the powder, leaving the chunker bits to cook with.
Add the chunky white peppercorns to the pan of meat juices and cook over a low heat for 30 seconds.
Pour in the brandy to deglaze the pan, then carefully tilt the pan to catch the flame (or light with a match) and let it flambé for 30 seconds – stand back!
When the flames subside, add the wine, turn the heat up to high and reduce by half, then add the beef stock and continue cooking for 3 to 4 minutes, or until thick and delicious.
Turn off the heat, stir in the cream, add the butter and any resting juices, and stir to combine.
Serve the steak with a drizzle of peppercorn sauce. Great alongside mashed potatoes and creamed spinach.