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Serves: 4

Prep time: 5 mins

Cooking time: 30 mins

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  • 4 slices beef fillet (250 g each)
  • 60 ml brandy
  • 2 tbsp olive oil
  • 50 g unsalted butter
  • 125 ml heavy cream
  • 4 tbsp pickled green peppercorns
  • ½ tbsp dried rosemary
  • salt and pepper to taste
  • handful of potatoes
  • sprigs of parsley


  1. Cut potatoes into 1 inch chunks, and toss with extra virgin olive oil, salt, pepper and dry rosemary. Roast in oven at 180 degrees celsius for 30 minutes, or until fork tender.
  2. Heat olive oil and butter in a pan and grill the fillets until steak is cooked to your liking. Transfer onto a heated platter.
  3. Pour brandy into the pan, light it up, and gently stir until the flames have subsided.
  4. Stir in the cream slowly, as well as the peppercorns. Season to taste with salt and pepper.
  5. Plate the roasted potatoes and fillets, pour over with sauce, and garnish with a sprig of parsley.

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