Pepper and brandy steak

This bold flavoured dish by Aldo Zilli is no shrinking violet, loaded with bursts of hot pink peppercorns and the heady aroma of red wine
By Aldo Zilli
Pepper and brandy steak
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 tbsp pink peppercorns, roughly crushed in a pestle and mortar
  • 2 x 225 g buffalo fillet
  • 2 tbsp olive oil
  • 50 g butter
  • 1 clove garlic, crushed (optional)
  • 15 ml brandy
  • 200 ml single cream
  • 1 tbsp Worcestershire sauce
  • 125 ml red wine


1. Press the crushed peppercorns all over the buffalo steaks. Heat two tablespoons of the olive oil in a large frying pan over a high heat and fry the steaks for 2-3 minutes on both sides, or until golden-brown on both sides.

2. Remove the steaks and set aside to rest. Wipe the pan clean, then return to the heat and rub the garlic around it (if using). Add the butter and when it has melted, return the steaks to the pan and add the brandy. Carefully tip the edge of the pan towards the flame to ignite, then cook until the flames have died out.

3. Stir in the cream, Worcestershire sauce and red wine. Simmer for 4-5 minutes, or until the steak is cooked to your liking and the sauce has thickened.

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