310-340g/11-12oz rump steak, cut in half 2.5cm/1in thick
3 tsp crushed black peppercorns
30g/1oz unsalted butter
2 tbsp brandy
1 tsp French mustard
1 tsp Worcestershire sauce
4 tbsp beef stock
2 tbsp red wine
1 tbsp green peppercorns in brine
4 tbsp double cream (or you can use Greek yoghurt)
salt to taste
Method
1. Press the cracked pepper into both sides of the steak.
2. Heat a frying pan or a ridged cast iron frying pan over a high heat, add the butter and when foaming, add the steak. Cook for a minute on each side.
3. Set the meat aside to rest. Keep it warm in the oven.
4. Reduce the heat to medium and add the brandy to the frying pan, scrape up all the meat juices, then add the mustard, Worcestershire sauce, beef stock and red wine. Whisk to combine and cook until the sauce has reduced by a third.
5. Pour into the sauce any juices that have seeped from the beef.
6. Add the green peppercorns and cream and cook for a further 2 minutes. Season to taste with salt.
7. Put the steak back into the frying pan with the sauce to warm the meat through. Do not re-boil.
9. Serve with chips or new potatoes and a watercress salad.
NOTE:
If using a larger steak (450g/1lb), preheat the oven to 190C/375F/Gas 5. After initially frying the steak, place in to the preheated oven and cook for a further 8 minutes if you like your meat rare, longer if required.
