This recipe sponsored by Black Swan Vineyards

　　

Ingredients

Serves 4

　　

Ingredients:

4 7-ounce sirloin or T-bone steaks

　　Sea salt and freshly ground back pepper, to season

　　3 tablespoons olive oil

　　1 tablespoon unsalted butter

　　4 small red eschallots, peeled and sliced

　　4 garlic cloves, peeled and minced

　　Splash of brandy

　　1 1/2 tablespoons canned (brined) green peppercorns

　　3 fluid ounces chicken stock or water

　　3 tablespoons double cream

　　1 lemon

　　1 very fresh iceberg lettuce, cut into quarters

　　

Method:

Step 1

Heat 2 Tbs olive oil and the butter in a pan. When the butter starts to bubble,season the steaks liberally with salt and black pepper and add to pan. Reduce heat to medium. Turn steaks after about 4 minutes and cook a further 2 minutes on the other side, or cook to your liking. Remove steaks from pan.

　　

Step 2

Add the shallots and garlic to the same pan and cook until translucent. Add the brandy and brined peppercorns and allow the alcohol to burn off.

　　

Step 3

Add the stock, heat and maintain a simmer then return the steaks to the pan.

　　

Step 4

Add the cream and allow it to melt through. Finish with a squeeze of lemon.

　　

To serve:

Step 5

Place the iceberg lettuce quarters over 4 plates and dress with olive oil, a squeeze of lemon juice and sea salt.

　　

Step 6

Place a piece of steak over each and finish with the sauce.