We came up with this recipe after our trip to Cambodia last year. The quality of the Kampot pepper we found there was so good, we just knew it would be amazing in an old fashioned pepper sauce for steak. We season the steak with our Lok Lak blend, which is based on black Kampot pepper, and then use the whole red peppercorns for the sinfully rich and creamy sauce, making it visually so attractive. We prefer to push the boat out and use fillet steak for this one, but feel free to use whichever cut you choose. The flambeeing of the steak will burn off the alcohol from the brandy, but this stage can be omitted without making too much difference if you prefer to cook alcohol free. This adaptation of an old-school classic is great for a romantic meal a deux.
Ingredients
1 fillet steak per personButter
1 tbs Spice Mountain Lok Lak blend
1 tbs Red Kampot peppercorns
Good slug of brandy
200ml double cream
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