INGREDIENTS

INSTRUCTIONS

Make sure the steak is dry. Press the mixed peppercorns into both
sides of the steak pushing with your hands. If you have time, cover
with foil or clingfilm and leave the pepper flavour to infuse into  the
steak for  Place the oil into a heavybased frying pan and over a high
heat seal  the steak for 2 minutes on each side. Reduce the heat, add
half the  butter to the pan, and cook the steak for a further 5 to 10
minutes,  turning one more time, depending on how rare you like it.
Remove the  steak to a warm place and set aside.  Pour away most of the
fat in the pan, then add the remaining butter  with the shallots. Over
a medium heat cook the shallot until soft but  not brown. Pour in the
Worcestershire sauce, brandy and stock and  cook rapidly, scraping the
bottom of the pan. Fold in the green  peppercorns, mustard and cream,
and season to taste with salt.  Slice the steak on the diagonal and add
to the sauce. Stir to combine  the meat pieces with the pepper sauce
and warm the meat through, but  do not re-boil. Serve with chops or new
potatoes and a watercress  salad.  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1016
Calories From Fat: 405
Total Fat: 46.1g
Cholesterol: 118.3mg
Sodium: 585.4mg
Potassium: 2844mg
Carbohydrates: 144.6g
Fiber: 3.7g
Sugar: 1.2g
Protein: 22g