Pepper Steak With Blue Cheese Leeks

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 leeks
• 1/4 cup olive oil
• 3 ounces blue cheese, crumbled
• 2 teaspoons black peppercorns
• 2 teaspoons peppercorns
• 2 teaspoons pink peppercorns
• 4 (9 ounce) sirloin steaks
• 1 cup pouring cream
• 1/4 cup brandy
• chervil, leaves to serve

Recipe

• 1 three-quarters fill a large non-stick frying pan with water. bring to the boil over medium-high heat.
• 2 trim leeks, leaving root tip intact. cut into quarters lengthways. rinse well. blanch leeks in water for 2 minutes or until just tender. drain well. place, cut side up, on a plate.
• 3 heat a chargrill pan over medium heat. drizzle 2 tablespoons oil over leeks and season with salt and pepper. turn to coat in oil. grill leeks, in batches, for 2 to 3 minutes each side or until lightly browned. remove to plate. sprinkle with cheese. cover to keep warm.
• 4 meanwhile, combine peppercorns in a mortar. using pestle, pound until coarsely ground. transfer ground pepper to a ceramic dish. lightly coat steaks, 1 at a time, with ground pepper.
• 5 heat remaining 1 tablespoon oil in a non-stick frying pan over medium-high heat. cook steaks, in batches, for 4 to 5 minutes each side for medium or until cooked to your liking. return all steaks to frying pan. add cream and brandy. cook, shaking pan back and forth, for 2 to 3 minutes or until sauce thickens slightly.
• 6 arrange leeks and steaks on plates. spoon over sauce. top with chervil. serve.