PAN FRIED PEPPER STEAK

Pan Fried Pepper Steak image

Provided by Chef Neil Perry

Yield Serves 4

Number Of Ingredients 13

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Ingredients:
4 7-ounce sirloin or T-bone steaks
Sea salt and freshly ground back pepper, to season
3 tablespoons olive oil
1 tablespoon unsalted butter
4 small red eschallots, peeled and sliced
4 garlic cloves, peeled and minced
Splash of brandy
1 1/2 tablespoons canned (brined) green peppercorns
3 fluid ounces chicken stock or water
3 tablespoons double cream
1 lemon
1 very fresh iceberg lettuce, cut into quarters

Steps:

Method:
Heat 2 Tbs olive oil and the butter in a pan. When the butter starts to bubble,season the steaks liberally with salt and black pepper and add to pan. Reduce heat to medium. Turn steaks after about 4 minutes and cook a further 2 minutes on the other side, or cook to your liking. Remove steaks from pan.
Add the shallots and garlic to the same pan and cook until translucent. Add the brandy and brined peppercorns and allow the alcohol to burn off.
Add the stock, heat and maintain a simmer then return the steaks to the pan.
Add the cream and allow it to melt through. Finish with a squeeze of lemon.
To serve:
Place the iceberg lettuce quarters over 4 plates and dress with olive oil, a squeeze of lemon juice and sea salt.
Place a piece of steak over each and finish with the sauce.