Ingredients

• 1 large rump steak or faux-fillet as they call it here in France

• 1 tbsp olive oil

• 1 sprig of rosemary

• 2 tbsps of unsalted butter

• 1 shallot finely diced

• 2 tbsps of pink peppercorns

• 1/3 cup of cognac

• 3/4 cup of double cream

• 1/4 tsp salt

• 1 tbsp of finely chopped chives

Makes enough for 2 people

Method

1. Place a non stick pan on a medium-high heat

2. Rub the olive over both sides of the steak

3. Then place the steak on the pan once it is hot and cook on one side for two minutes

4. Turn over and cook for another minute and then add one tablespoon of the butter and the rosemary sprig and spoon this over the steak whilst cooking for another minute. Place on a plate and set aside to rest pouring the left over butter and rosemary

5. Add the rest of the butter to the pan and add the shallot and cook until translucent then add the peppercorns and cook for another minute

6. Pour the cognac in and carefully with a long match flambé the cognac in the pan

7. Once the flames have gone add the cream and cook until the sauce has thickened

8. Add the salt and stir then serve over the sliced steak and serve with a pomme puree and side salad.