Summary

Ingredients

• 8 steak (s), (minute steaks)
• 2 tablespoon clarified butter
• salt
• 4 half peach (s), canned
• 1 teaspoon peppercorns, green
• 2 tablespoon brandy
• 4 tablespoon peach juice
• 2 teaspoons jam (blackberry jam)
• 250 g whipped cream
• 1 tablespoon sauce thickener, for light sauces

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Instructions

1. Drain the canned peaches, reserving the juice. Pat the steaks dry. Heat the clarified butter in a frying pan over medium-high heat. Fry the steaks for 5 minutes on each side. Season with salt and set aside to keep warm.
2. In the same pan, heat the drained peaches for 2 minutes, then set aside to keep warm.
3. Roughly crush half the peppercorns and add them to the pan along with the remaining whole peppercorns.
4. Deglaze the pan with brandy and the reserved peach juice.
5. Stir in the blackberry jam and whipped cream.
6. Bring to a boil, sprinkle in the sauce thickener, and bring back to a boil.
7. Serve the steaks and peaches with the sauce.