Rump steak with pepper and brandy

This is a well used recipe but was first tested on Norwegian and South African friends Arild and Dorette. Quite a risky strategy testing out recipes on friends, but ours seem to enjoy it, even when we get it wrong. This recipe however is a standout. Thank you Neil Perry.

The steak is great with sautéed mushrooms, roast potatoes (or chips) and broccoli.

Foodstuff you will need:  (severs 4)

4x 200g rump steak

sea salt

25g white /and or black peppercorns

60ml extra virgin olive oil

40g unsalted butter

60ml brandy

500ml  cream

1 lemon (juice only)

Equipment:

Oven (heat to 50C then switch off)

Large deep heavy based frying pan

Mortar and pestle

Flat plate x 2

Spatulla & fork to turn meat

Wooden spoon

Plates to serve x 4

How to throw it together

Remove steaks from fridge 1 hour before cooking and season with sea salt.

Crush peppercorns in mortar with pestle. Transfer to a flat plate. One at a time press the steaks into the peppercorns turning to ensure both sides are covered.

Cook 2 steaks at a time.

Heat ½ the virgin olive oil and ½ the butter in a deep based frying pan. When hot plae steaks in the pan and cook for 2 minutes each side. Remove and set on a plate in a warm place to rest. Repeat with remaining steaks.

Once all the steaks are resting, add the brandy to the pan. 

As it flames scrape the bottom of the pan with a wooden spoon. When the flames have gone add the cream and cook until reduced by half. Squeeze the lemon juice over, then check the seasoning.

Place steaks on warm plates, pour over some sauce and serve immediately.