1-1,2kg beef fillet (at room temperature)
(between 250-300g per person)
freshly ground black pepper
1 Tbsp butter
1 Tbsp light olive oil or coconut oil
For the Pepper Sauce
(using juices from the pan)
1 tsp English mustard
1 tsp self-raising/cake flour (2g carbs)
2 tots brandy
250ml fresh cream, whipped
Slice the fillet into steaks about 2-3cm thick and on a breadboard, sprinkle them liberally on both sides with black and white pepper. Press the pepper into the steaks and rest for at least 10 mins.
In a large hot frying pan, melt the butter and olive oil and brown the steaks to the desired Meat Doneness for steaks.
Remove the pan from the heat and transfer the steaks to a serving dish & keep warm.
Quickly stir in the mustard & flour, toss in the brandy and set alight. Once the flame has extinguished, and on a gentle heat, stir in the fresh cream and cook for 3 mins.
Pour the sauce over the steaks and serve.
If you like lots of sauce, double the ingredients for the Pepper Sauce above.