Fillet steak with peppercorn sauce

Step 1

Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper.

Step 2

Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm.

Step 3

For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley.

Step 4

Divide the steaks between plates, pour over the sauce and serve.