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Steak with Creamy Peppercorn Sauce
Ingredients
  • 2 300g/10oz New York Strip / Porterhouse steaks (or other of choice, Note 1)
  • Salt and pepper
  • 1 tbsp vegetable oil
  • subheading: SAUCE:
  • ⅓ cup (85 ml) brandy or cognac (or marsala) (Note 2)
  • ¾ cup (185 ml) beef broth/stock , low sodium (important! Note 3)
  • ½ cup (125 ml) cream , heavy/thickened
  • 2 to 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained) (Note 4)
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