Fillet steaks with flamed brandy and green peppercorns
Filetto al pepe verde e brandy con patate al forno
A very romantic main course for Gino's perfect Valentine's menu.
Serves – 2
Ingredients
2 fillet steaks (approx 150g each)
2 teaspoons of coarsely ground black pepper
3 tablespoon of olive oil
2 tablespoons of brandy
2 knobs of butter
2 tablespoons of white wine
50ml beef stock
1 tablespoon of green peppercorns in brine (drained)
70ml double cream
2 baking potatoes (scrubbed and cut into chunky chips)
3 garlic cloves (skin on and slightly crushed)
2 rosemary sprigs
Salt and pepper to taste
Preparation
Place the potatoes, rosemary and the garlic in a large non stick baking tray. Drizzle over 2 tablespoons of olive oil, season with salt and pepper and cook in the middle of a preheated oven at 220º for 30 minutes until the potatoes are cooked through and crisp. Turn occasionally.
Rub the coarsely grounded black pepper all over the steaks.
Heat the remaining oil with 1 knob of butter in a medium size frying pan and as soon as the butter stops foaming, add in the steaks. Cook for 4 minutes on each side for a medium cooked steak. Transfer the meat to a warm plate, season with salt and set aside in a warm place to rest for 3 minutes.
Pour away the excess fat from the pan; pour in the brandy and flambé to burn off the alcohol, scrapping the meat juices from the bottom of the pan.
Pour in the white wine and reduce by half. Add in the stock and continue to cook on a high heat until the sauce is well reduced. Stir occasionally.
Stir in the peppercorn with the cream and the remaining butter and cook for a further 2 minutes stirring continuously.
Pile the chips in the middle of a serving plate and top with the fillet steak. Pour over the sauce and serve immediately with a glass of dry red wine.