Meats Recipes - Steak with Pink Peppercorns and Poppy Seed Noodles

Ingredients                        

• 4 fillet steaks

• 15 ml/1 tbsp pickled pink peppercorns, coarsely crushed

• 225 g/8 oz any ribbon noodles

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 15 ml/1 tbsp poppy seeds

• 15 ml/1 tbsp olive oil

• 30 ml/2 tbsp brandy

• 15 ml/1 tbsp lemon juice

• 60 ml/4 tbsp double (heavy) cream

• Salt and freshly ground black pepper

• Chopped parsley

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Method:

1. Trim the steaks if necessary. Press the peppercorns into the surfaces, cover and leave at room temperature for 30 minutes.

2. Cook the pasta according to the packet directions. Drain, return to the pan. Add half the butter, toss and sprinkle on the poppy seeds. Toss again and keep warm.

3. Melt the remaining butter with the oil in a frying pan (skillet). Add the steaks and fry (sauté) on each side until well browned and cooked as you like (about 3-5 minutes on each side).

4. Transfer to warm serving plates. Add the brandy, ignite and shake the pan until the flames subside.

5. Stir in the lemon juice and cream, heat through and season with salt and pepper. Spoon over the steaks. Spoon the noodles on the side and garnish with the parsley.