RECIPE BY:

Michael Weldon

SERVING SIZE:

2 people

TIME:

Prep time 10 mins
Cook time 10-15 mins

INGREDIENTS :

• 2 Coles Graze Scotch Fillets
• Cobram Estate Classic Extra Virgin Olive Oil
• Sea Salt
• 1 bunch of Spring Onions, to garnish

PEPPER SAUCE:

• 1tbsp Cobram Estate Classic Extra Virgin Olive Oil
• 2tbs butter
• 1 Shallot, diced
• 1tbs coarsely crushed Black Peppercorns
• 1tbs Green Peppercorns (from a tin)
• ¼ cup brandy
• ¼ cup Massel Liquid Beef Stock
• 1 cup Cream
• 1tbs Parsley leaves, chopped

METHOD :

• Allow steaks to reach room temperature before seasoning with olive oil and salt on both sides. Add to a hot BBQ grill and cook on both sides to your liking. Set aside and allow to rest while making the pepper sauce.
• In a pan heat oil and melt 1 tbsp butter together. Add shallot and fry off for 1 minute before adding pepper and brandy, cook until it thickens into a syrup consistency. Add in stock and again cook down until sauce becomes a syrup consistency. Add cream and reduce the sauce down by half before adding remaining butter and parsley.
• Grill Spring onions on the BBQ until slightly charred. Dress with olive oil and serve with steak and pepper sauce drizzled over