Swiss Steak Recipe

2 Sirloin Steaks weighing 6-8 oz each
2 heaped teaspoons whole black peppercorns
2 tablespoons olive oil
1 clove garlic crushed
5 fl oz red wine
salt

Crush the peppercorns very coarsely with a pestle and mortar. Pour the olive oil into a shallow dish, add the crushed garlic. Coat each steak with the oil and press the crushed peppercorns onto both sides of each steak.

Leave them to soak up the flavour in the dish, covered in a cool place for several hours.

When you are ready to cook, pre-heat a thick-based frying pan and when it’s very hot sear the steaks quickly on both sides. Turn down the heat and finish cooking them according to how you like them. One minute before the end of the cooking time pour in the wine, let it bubble, reduce and become syrupy. Sprinkle a little salt over the steaks and serve immediately with the reduced wine spooned over.

Add creamy brandy sauce.