Method

1- Allow steaks to reach room temperature before seasoning with Cobram Estate Classic Extra Virgin Olive Oil and salt on both sides. Add to a hot BBQ grill and cook on both sides to your liking. Set aside and allow to rest while making the pepper sauce.

2- In a pan heat Cobram Estate Classic Extra Virgin Olive Oil and melt 1 tbsp butter together. Add shallot and fry off for 1 minute before adding pepper and brandy, cook until it thickens into a syrup consistency. Add in stock and again cook down until sauce becomes a syrup consistency. Add cream and reduce the sauce down by half before adding remaining butter and parsley.

3- Grill Spring onions on the BBQ until slightly charred. Dress with Cobram Estate Classic Extra Virgin Olive Oil and serve with steak and pepper sauce drizzled over.

Recipe thanks to The Cook's Pantry