Ingredients:
- 1 tbsp olive oil
- Sea salt and black pepper
- 2 rib-eye steaks
- 1 tbsp whiskey or brandy
- 120ml cream
- 1 tbsp black peppercorns, roughly crushed
Method:
- Heat the oil in a heavy frying pan over a high heat. Season the steak with salt and pepper.
- Place the steaks in the hot pan leave (without moving) for 2-3 minutes to form a nice crust, then flip and cook for another two minutes (for medium-rare, or to your liking). Remove to a plate, tent loosely with tin foil and rest while you make the sauce.
- Place the same pan over a high heat and add the whiskey. Bring to a boil, then reduce the heat and add the cream and crushed peppercorns. Simmer for five minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
- Stir in any juices that have been released from the steaks.
- Serve the steaks with the creamy peppercorn sauce and chunky chips.
