Steak with Green Peppercorn Sauce

Serves	4
Inspiration	Alton Brown

Ingredients

4 Well marbled striploin steaks (3/4 to 1 inch thick)
your favourite steak seasoning
2 Tbsp butter
3/4 cups unsalted beef broth
3 Tbsp brandy
3/4 cups whipping cream
1 Small tin 71 ml (2 oz undrained) green peppercorns inb brine (drained and slightly crushed)


Sprinkle the steaks with your favourite steak spice (I like the Keg Steak Seasoning). Press with a spoon into the steaks.

Heat the butter in a medium-large heavy frying pan over medium-high heat. Once the butter has melted, foamed and the foam has died down, add the steaks and cook until browned on both sides (2 minutes per side for medium-rare and 3 minutes per side for medium). Remove the steaks from the pan and tent loosely with foil.

Working quickly, add the stock to the frying pan and whisk until the crispy bits from the bottom of the pan have been scraped up. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat.

Add the brandy, cream and green peppercorns to the pan. Increase the heat to high and cook, whisking continually, until the sauce thickens slightly, just enough to coat the back of a spoon. This will take 5 to 7 seven minutes.

Place the steaks on plates, top with sauce and serve immediately.