Steak With The Best Sauce
Steak With The Best Sauce
One of the best steak sauces in this world! Made using the steak drippings and brandy. The alcoholic taste is cooked out and you're left with amazing sweet/savoury/creamy sauce with great depth of flavour and beautiful pops of heat from the peppercorns.
Ready in: 20 minutes
Serves: 2
Complexity: very-easy
kcal: 372
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Ingredients
2 x 300 g scotch fillet steaks
SIDS SALT & PEPPER to taste
1 tsp rice bran oil
2 tsp butter
SAUCE:--
⅓ cup brandy
2 cloves garlic, minced
¾ cup beef stock
1 tbsp cream
2 tsp coarsely crushed whole black peppercorns
220 g can mushrooms in pepper sauce
Directions
Take the steaks out of the fridge 20 minutes before planning to cook.
Crush the pepper using a rolling pin, mortar and pestle or coarse pepper mill.
Steaks: Just before cooking, sprinkle both sides of steak generously with SIDS SALT & PEPPER.
Heat oil and butter in a frypan over high heat until almost smoking.
Add steaks and cook for 4 minutes (for medium rare) turning every 15 seconds.
Transfer to plate, cover loosely with foil to rest while you make the sauce.
Sauce: Add brandy to the same pan and simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell. (about 1 minute) Add garlic and cook 20 seconds. Add stock, bring to simmer for 2-3 minutes until it reduces by half.
Turn heat down to medium. Add cream, mushrooms and pepper, stir, then simmer for 1½-2 minutes until it thickens. (do not let it boil rapidly)
Taste sauce, adjust with SIDS SALT & PEPPER to taste.
Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately.