Ingredients

Method

• 2 x 200 g free-range sirloin or rump steaks
• Maldon sea salt
• 60 g butter
• 2 T Cognac or brandy
• 1 cup heavy cream
• 2 t green Madagascan peppercorns

Method

Ingredients

Season the meat with the salt. Heat a dry cast-iron or heavy pan until warm. Add a little butter to prevent the steaks from sticking then sear the meat on both sides for 5 minutes. Add the remaining butter and cook as desired.
When ready, drizzle with Cognac and remove from the heat. Allow to rest in the warm pan for 3 to 5 minutes. Combine the cream and pepper, and spoon over the warm steaks.
Cook’s note: The consistency of the heavy cream may vary, so your green-pepper cream may be runnier than that shown.
Per serving: 2263kJ, 22.13g protein, 46.97g fat, 1.85g carbs