Steak With Green Peppercorn Sauce

The sauce for this steak recipe is a very simple reduction of good quality beef consomme, crushed peppercorns and some cream to finish it off. The basic receipe is so easy, you could vary it for any number of dishes, using similar ingredients

Allow yourself plenty of time to reduce the sauce, because the texture and consistency is what makes this dish special. It's also foolproof. Here's what you need:

Ingredients

• 4 fillet steaks
• 375mls (1.5 cups) consomme (or one can)
• 200mls (roughly 1 cup) cream
• 2 tbs green peppercorns, slightly crushed
• 1 wine glass of good red wine or port 
• 1 tbs avocado or almond oil
• 1 small pat clarified butter (ghee)

Put the consomme, wine and peppercorns in a pan, bring to the boil and reduce by two thirds. Stir in the cream and reduce until the sauce will lightly coat the back of a spoon. Cover with a cartouche and keep warm.

Heat the oil and butter together in a suitable skillet. Pat the fillets dry and drop them, service side down, into the pan. Fry briskly, shaking the pan from time to time, for three minutes. Flip the fillets over and remove the pan from the heat. Leave for two to three minutes while you arrange the plates.

Serve the steaks with the sauce spooned over them.

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