“I think I’ll pass on the steak with French sauce” said no one ever.
And it’s true!
Home on Friday night after a few days away and hours and hours of driving, Nat absolutely nailed it.
It was warm, the sun was setting and there is champagne on ice, a wonderful baked brie as a starter and the promise of steak with a French sauce, twice-cooked crispy potatoes and pear, parmesan and rocket salad.
What more could anyone want?!
This recipe is classic French bistro and with the crunchy, golden, baby potatoes (if you haven’t invested in an air fryer, make haste), it was as good as you could expect from a French restaurant.
Surprise someone with this dinner and favours will be owed!
5 eye fillet steaks
3 tbsp green peppercorns
1 – 2 tbsp butter
2 tbsp brand
2 tbsp dry vermouth or white wine
Salt and pepper
- Press some peppercorns into both sides of the steaks. Cook the steaks quickly in the butter over high heat.
- Flame the steaks with the brandy and remove; set aside to rest. Deglaze the pan with the vermouth or wine.
- Crush the remaining peppercorns into the cream Add to the pan and heat through. Season with salt and pepper.