600g piece beef rump steaks, cut into 4 pieces
2 teaspoons olive oil
1 red onion, finely chopped
1/2 x 55g can green peppercorns in brine, drained
1/4 cup brandy (optional)
1/2 cup beef stock
1/2 cup thickened cream
Salad leaves, to serve
Directions
Meanwhile, season steak with salt and pepper. Drizzle with half the oil. Rub to coat. Heat a large frying pan over high heat. Cook steak for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm.
Heat remaining oil in pan over medium heat. Cook onion for 3 minutes or until softened. Add peppercorns and brandy, if using. Bring to the boil. Add stock. Bring to the boil. Boil for 2 minutes or until reduced by half. Add cream. Bring to the boil. Reduce heat to low. Simmer for 3 to 4 minutes or until thickened.
Serve steak with peppercorn sauce, salad leaves and fries