Ingredients

Steps

• Brush the steaks with vegetable oil and season with salt and pepper.
• Sear steaks in a smoking hot pan for two minutes per side.
• Place a knob of butter on each steak and set aside to rest.
• Deglaze the frying pan with 100ml of brandy, scraping up the browned bits.
• Add 100ml of beef stock, drained green peppercorns, and chopped anchovies.
• Simmer the liquid until it has reduced by half.
• Stir in 300ml of double cream and simmer until the sauce thickens.
• Place steaks on plates, drizzle with sauce, and serve with chips and salad.