- 1 kg aged T-bone steak
- 1 T olive oil
- Sea salt and freshly ground black pepper
- For the Yorkshire puddings
- 2 free-range eggs
- 125 ml milk
- 60 g flour
- ½ t salt
- 65 ml oil
- For the green peppercorn sauce
- 375 ml beef stock
- 1 T olive oil
- 2 shallots, finely chopped
- 250 ml cream
- 2 T brandy (or 1 t brandy extract, which is alcohol free)
- 2 T slightly crushed green peppercorns
Preheat the oven to 180°C.
Make the batter for the Yorkshire puddings 1 hour in advance.
Beat the eggs with the milk, add the flour and salt, and mix until smooth. Transfer to a jug and set aside.
Heat a frying pan, rub the meat with the olive oil and season. Brown the steak on both sides.
Remove from the pan, reserving the juices in the pan. Place the steak on a roasting tray and roast for 20 minutes, or until done to your liking.
To make the green peppercorn sauce, place the beef stock into a clean saucepan and simmer until reduced by half, about 10 minutes.
In the pan containing the meat juices, heat the olive oil and fry the chopped shallots until soft. Add the reduced stock, cream, brandy and peppercorns. Simmer until thick, about 15 minutes.
Remove the steak from the oven, cover with foil and allow to rest in a warm place for 15 minutes.
Increase the oven’s temperature to 220°C.
Place 2 t oil into each mould of a muffin tray. Place into the oven to heat up. Once the oil is hot, pour in enough batter to half fill each mould and return to the oven immediately. Bake for 15 to 20 minutes until golden and risen.
Serve immediately with the T-bone and green peppercorn sauce.