Pepper Steak With Blue Cheese Leeks |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Peppered steak served in a creamy brandy sauce served with beautifully chargrilled blue cheese leeks. Perfect for a special occasion. Ingredients:
3 leeks |
1/4 cup olive oil |
3 ounces blue cheese, crumbled |
2 teaspoons black peppercorns |
2 teaspoons white peppercorns |
2 teaspoons pink peppercorns |
4 (9 ounce) sirloin steaks |
1 cup pouring cream |
1/4 cup brandy |
chervil, leaves to serve |
Directions:
1. Three-quarters fill a large non-stick frying pan with water. Bring to the boil over medium-high heat.
2. Trim leeks, leaving root tip intact. Cut into quarters lengthways. Rinse well. Blanch leeks in water for 2 minutes or until just tender. Drain well. Place, cut side up, on a plate.
3. Heat a chargrill pan over medium heat. Drizzle 2 tablespoons oil over leeks and season with salt and pepper. Turn to coat in oil. Grill leeks, in batches, for 2 to 3 minutes each side or until lightly browned. Remove to plate. Sprinkle with cheese. Cover to keep warm.
4. Meanwhile, combine peppercorns in a mortar. Using pestle, pound until coarsely ground. Transfer ground pepper to a ceramic dish. Lightly coat steaks, 1 at a time, with ground pepper.
5. Heat remaining 1 tablespoon oil in a non-stick frying pan over medium-high heat. Cook steaks, in batches, for 4 to 5 minutes each side for medium or until cooked to your liking. Return all steaks to frying pan. Add cream and brandy. Cook, shaking pan back and forth, for 2 to 3 minutes or until sauce thickens slightly.
6. Arrange leeks and steaks on plates. Spoon over sauce. Top with chervil. Serve.
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