- 1 beef stock cube
- 2tsp olive oil
- 4 x 225 g sirloin steaks
- 2tsp cracked black pepper
- 1tbsp Worcestershire sauce
- 2tbsp brandy (optional)
- 4tbsp water
- 1tsp Dijon mustard
- 60ml single cream
- 1tbsp dried green peppercorns
- Heat a large, thick-bottomed frying pan.
- Make a paste by crumbling half the beef stock cube with the oil and black peppercorns and spread evenly over both sides of the meat.
- Fry steaks on high heat for about 2 minutes on each side, until they are nicely browned and medium-rare. Remove to a plate.
- Add the Worcestershire sauce, brandy, water and remaining beef stock cube into the hot pan and boil over a high heat until it reduces down by one third. Add the cream and green peppercorns and bring back to the boil.
- Put the steaks back into the pan, letting them heat in the boiling sauce for a few seconds, then remove from the heat and serve. Sprinkle with chopped parsley if desired.