Fillet steak with creamy peppercorn sauce

steak_plated_300
Serves 4

Ingredients:

  • 4 fat slices of beef fillet
  • 250ml cream
  • 3 T green peppercorns in brine
  • 1 splash brandy (optional)
  • Fresh tomatoes
  • Long stemmed broccoli
  • Salt & black pepper

 

Directions:

  1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
  2. Place the Frying Dish onto the Cobb Cooker and let it heat up for at least 5 minutes. It must be very hot.
  3. Salt and pepper the fillets on both sides and add a good splash of oil to the Frying Dish.
  4. Pan-fry the fillets making sure to let them colour nicely, about 8 minutes each side. They should be medium rare but it does depend on the size and thickness of your steaks.
  5. Set them aside to rest.
  6. Pour a good splash of brandy into the Frying Dish and then add the peppercorns and the cream. Let this simmer for about 15 minutes, season to taste. Cover and set aside.
  7. Place the Griddle onto the Cobb Cooker and cook the tomatoes and broccoli for a few minutes, turning every now and again (about 8-10 minutes).
  8. Place the Frying Dish back onto the Cobb Cooker while you plate your dish and then pour over the hot, creamy sauce just before serving.