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Pepper-crusted steak

Creamy mustard & whisky sauce, simple broccoli
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Ingredients

Serves 2 | total 20 minutes

  • 1 head of broccoli 375g
  • 1 large banana shallot
  • 2 x 150g fillet steaks
  • 2 tablespoons whisky
  • 1 heaped teaspoon Dijon mustard
  • 100 ml single cream

Instructions

  • Trim the tough end off the broccoli stalk, use a speed-peeler to remove the outer layer from the remaining stalk, then halve the head.
  • Peel and finely chop the shallot.
  • Place a large non-stick frying pan on a high heat.
  • Rub the steaks with ½ a tablespoon of olive oil, a pinch of sea salt and plenty of black pepper, then put them in the hot pan.
  • Cook to your liking, turning every minute.
  • In a medium pan, cook the broccoli in boiling salted water for 5 minutes.
  • Move the steaks to a plate to rest.
  • Put the shallot straight into the hot pan with 1 tablespoon of oil.
  • Stir and soften for 1 minute.
  • Add the whisky and – if you want to – very carefully flame it.
  • When the flame subsides, stir in the mustard, cream and a splash of water.
  • Simmer for 1 minute, adding any steak resting juices to the mix.
  • Plate up the broccoli and creamy sauce, slice and add the steak, then drizzle with 1 teaspoon of extra virgin olive oil, to finish.
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Course; Beef