4 × 200 g (7 oz) fillet steaks
2 tablespoons oil
6 tablespoons black peppercorns, crushed
40 g (1½ oz) butter
3 tablespoons Cognac or brandy
125 ml (½ cup) thick (double/heavy) cream
green salad, to serve
Rub the steaks on both sides with the oil and press the crushed peppercorns into the meat so they don't come off while you're frying. Melt the butter in a large frying pan and cook the steaks for 2–4 minutes on each side, depending on how you like your steak.
Now for the fun part: add the Cognac or brandy and flambé by lighting the pan with your gas flame or a match (stand well back when you do this and keep a pan lid handy for emergencies). Lift the steaks out onto a warm plate. Add the wine to the pan and boil, stirring, for 1 minute to deglaze the pan. Add the cream and stir for a couple of minutes. Season with salt and pepper and pour over the steaks. Serve with green salad.
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