Head Chef of the Lucknam Park Cookery School, Ben Taylor, demonstrates how to get a perfect succulent steak.
- 2 Beef steaks (which ever you like most)
- 25ml brandy
- 100ml red wine (good quality but not your best)
- 50ml double cream
- 12 black peppercorns
- 8 white peppercorns
- 1 tsp soft green peppercorns (optional)
- Season the steaks with salt and pan-fry in a hot pan turning every 30-45 seconds until cooked to your liking. For a 1 inch thick steak to medium probably about 1 ½ – 2 minutes on each side. Take the steaks out of the pan and rest on a cooling rack or plate.
- Take the pan off the heat and let the pan cool for a few seconds while you grind the black and white peppercorns coarsely in a pestle and mortar or just crush them with something heavy. Then add the brandy to the pan and boil until ¾ has evaporated.
- Add the red wine and peppercorns and boil until ½ is left then add the cream. Re-boil for about 10 seconds and take off the heat. Add the green peppercorns and season with salt.
- Plate the steaks served with chips and roast mushrooms and pour the sauce over the steaks.