THE BRANDY-PEPPER SLABS

(Our Play on Steak with Brandy and Peppercorns)

THE BRANDY-PEPPER SLABS

Ingredients: 2 Ribeye steaks, 2 tbsp Black peppercorns (freshly crushed), 100ml Beef stock, 100ml Double cream, 50ml Brandy, 1 Shallot (minced), 50g Butter...

Ingredients

  • 2 Ribeye steaks
  • 2 tbsp Black peppercorns (freshly crushed)
  • 100ml Beef stock
  • 100ml Double cream
  • 50ml Brandy
  • 1 Shallot (minced)
  • 50g Butter

Cooking Method

  1. The Scorch Sear steaks in 1 tbsp oil on maximum heat for 3 minutes per side until charred; remove.
  2. The Architect Melt butter in the same pan and sauté shallots until soft.
  3. The Bloom Add peppercorns and brandy with a 20ml splash of stock; carefully ignite to burn off raw spirit and release the oils.
  4. The Silk Merge Add remaining stock and cream; simmer until it reduces to a thick grey silk.
  5. The Marriage Return steaks for 30 seconds to lacquer.
  6. The Final Flourish Finish with raw fresh parsley matchsticks.

Cuisine: French

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