Serves: 4
4 tbsp black or green peppercorns
4 T bone steaks, approximately 1.5 cm thick
50 g butter
1 clove garlic, crushed
4 tomatoes, sliced
1 tbsp chopped oregano or marjoram
4 tbsp brandy
salt and freshly ground black pepper to taste
watercress to garnish
1. Crush the peppercorns coarsely with a rolling pin. Press the peppercorns into both sides of the meat.
2. Leave to stand for 30 minutes.
3. Brush the steaks with oil and cook on the metal grid for 3 - 4 minutes on each side for rare, 5 - 6 minutes for medium, and about 10 minutes for well done.
4. While the steaks are cooking, melt the butter in a pan, add the garlic, tomatoes, herbs, and seasoning and heat through gently for 2 minutes.
5. Lift the steaks onto a warmed serving plate and spoon a little tomato mixture onto each.
6. Warm the brandy in a soup ladle, set light to it, then pour over the steaks.
7. Garnish with watercress and serve immediately.
