• 4 steaks sirloin, rump or rib eye
  • 40 ml brandy
  • 0.5 chopped onion
  • 4 mushrooms
  • 150 ml crème fraiche or cream
  • drop worchester sauce
  • 12 green peppercorns or cracked black pepper
  • 1 clove garlic chopped
  • freshly ground pepper to season steak
  • 100 ml beef stock
  • drizzle rapeseed oil


  • Allow Steak to sit at room tempreture.
  • Pre heat frying pan. Drizzle pan with oil and place steaks in pan. Do not agitate steaks leave for approx 3 mins then turn. Season with ground black pepper. Cook for further 2 minutes.
  • Transfer steaks to hot tray and finish in over if required between Med – Well Done. If you require Med – Rare just let steak rest.
  • In same pan as steak was in add choped onion, garlic and mushroom followed by peppercorns. Cook for few minutes then add brandy and flambe.
  • Straight away add beef stock and crème fraiche or cream. Reduce heat and allow to reduce until suace thickens . Add drop of worchester sauce.
  • Serve sauce beside steak not over it!