Black Peppercorn Steak

preparation time: 10 minutes
cooking time: 25 minutes
spicy rating: 6/10
serves: 4

- 3-4 tbs whole black peppercorns
- 1 tbs butter
- 1 shallot, minced
- 1 clove garlic, minced
- 125 ml beef stock
- 125 ml whipping cream
- 3 tbs brandy
- 1 tsp salt
- 1 bay leaf

1. To prepare the Black Peppercorn Sauce, grind the black peppercorns coarsely in a mortar and set aside. Melt the butter in a small saucepan over low heat and sauté the shallot and garlic until soft and fragrant, about 2 minutes. Add the rest of the ingredients and simmer over medium to low heat for 5 minutes until the sauce thickens. Transfer to a small serving bowl to cool. ( It can keep in the refrigerator for up to 3 weeks).

2. Season the steak, with ½ tsp each of salt and pepper. Heat 4 tbs of the oil in a pan and cook the seasoned meat for 4 minutes on each side until done. Remove from the oil and set aside

3. Heat the remaining oil and the butter in another pan. Add the leeks and the remaining salt and pepper, and sauté over medium to high heat for 4 to 5 minutes until tender. Remove from the heat.

4. To serve, drizzle the sauce over the meat and serve with the sautéed leeks on the side.