Signature Dish: Fillet Steak with Peppercorn Sauce

[box]This is a Signature Dish competition entry by melaniee . You can’t beat a good steak – thanks for the tip about turning it while cooking![/box]

Easy to make and absolutely delicious, this is my husband’s favourite meal

Serves 2

• 3-4 medium potatoes
• Vegetable oil
• 2 fillet steaks, approx. 250g each
• 150 ml white wine
• 2 tbsp brandy
• 1 beef stock cube in 150ml water
• 1 tsp  peppercorns
• 150 ml double cream
• 1 pack mange tout, approx. 150 grams
• 1 clove chopped garlic
• Salt to season

For the potatoes

Pre heat your oven to 200°C. Fill an oven proof dish with 4-5cm vegetable oil and place in the oven for 10 minutes.

Peel and halve 3-4 medium potatoes, boil until they soften, drain then add to the oven proof dish. The oil must bubble when the potatoes are added, otherwise it isn’t ready. Roast in the oven for around 45 mins. Check part way through and turn. When golden brown remove from the oil and place on some kitchen towel to drain off the excess. Sprinkle with salt.

For the sauce

Pour 150 ml white wine and 2 tablespoons brandy into a wok and reduce until it halves. Then add 150 ml beef stock, and reduce until it halves. Add a teaspoon of peppercorns, crush a few to add a kick. Add 150 ml double cream and wait until it thickens. Serve over the steak

For the steak

Griddle the steaks, turning continuously until they are cooked as much as you desire. By doing it like this you will find that the stay juicier. Leave to stand for 5 mins

For the mange tout

Pan fry with a little olive oil for approx 5 mins, add 1 clove chopped garlic 2 mins before the end and a sprinkle of salt