Pepper steak with blackcurrant sauce (a.k.a. ‘Beef Burnie’)

(Source unknown. This blackcurrant sauce is a second recipe, different to this one. Serve with boiled jacket potatoes, glazed carrots and steamed broccoli or asparagus. Serves 4-6.)

Ingredients

  • 4-6 portions fillet or rib eye steaks
  • 1½ tblspns coarsely crushed peppercorns
  • 2 tblspns butter
  • 2 tblspns brandy
  • ⅓ cup beef stock
  • 1 cup blackcurrants
  • ⅓ cup cream
  • 1 tblspn sugar
  • salt to taste

Method

Trim steaks as necessary and coat lightly with crushed peppercorns, pressing them in lightly with the heel of the hand. Leave for 10 minutes.

Heat butter in a frying pan until foaming subsides, add steaks and cook on medium high heat 3-5 minutes each side until cooked to taste.

Heat brandy in a small pan, ignite and pour over steaks. Shake pan until flames subside. Remove steaks to a warm dish and keep warm.

Add stock and blackcurrants to pan and cook for 3-4 minutes on medium heat. Stir in cream and add sugar and salt to taste. Heat gently and pour over steaks.