Flambéed rump steaks with peppercorns

Ingredients for 2 servings:

• 2 rump steaks (approx. 150-220 grams)
• 1 small onion(s), cut into thin rings
• 2 tsp pepper (fresh green peppercorns or pickled)
• 1 tbsp oil
• 2 cl brandy
• 150 ml cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

From my mother’s Belgian kitchen: – Let’s get started – Peel the onion and slice it into thin rings. Heat the oil in a pan and sear the lightly peppered rump steaks (do not add salt yet) on both sides. Add the thin onion rings and sear them together with the rump steaks until well-cooked. Note: If you add the onions too early, they can easily burn. I personally add them after frying, as I don’t like the meat too rare. Finally, add the green peppercorns to the pan and fry briefly. Flambéing: Turn off the heat. Pour the brandy into the pan and immediately hold the lighter or a long firelighter in the pan. Be careful, don’t be alarmed! The brandy will ignite immediately – the pan will literally burst into flames. Some people have experienced this with lighter fluid for barbecues. However, as long as you don’t hold your face over the pan, it’s safe. Let the steaks burn a little in the pan. Extinguish the remaining flames with the cream. Season with salt and pepper. (Salt steaks, too.) The sauce is not thickened. We like to serve it with French fries (Belgian style), and the sauce goes perfectly with salad.