Pepper Steak With Blue Cheese Leeks

• 3 leeks
• 14 cup olive oil
• 3 ounces blue cheese, crumbled
• 2 teaspoons black peppercorns
• 2 teaspoons white peppercorns
• 2 teaspoons pink peppercorns
• 4 (9 ounce) sirloin steaks
• 1 cup pouring cream
• 14 cup brandy
• chervil, leaves to serve

1. Three-quarters fill a large non-stick frying pan with water.
2. Bring to the boil over medium-high heat.
3. Trim leeks, leaving root tip intact.
4. Cut into quarters lengthways.
5. Rinse well.
6. Blanch leeks in water for 2 minutes or until just tender.
7. Drain well.
8. Place, cut side up, on a plate.
9. Heat a chargrill pan over medium heat.
10. Drizzle 2 tablespoons oil over leeks and season with salt and pepper.
11. Turn to coat in oil.
12. Grill leeks, in batches, for 2 to 3 minutes each side or until lightly browned.
13. Remove to plate.
14. Sprinkle with cheese.
15. Cover to keep warm.
16. Meanwhile, combine peppercorns in a mortar.
17. Using pestle, pound until coarsely ground.
18. Transfer ground pepper to a ceramic dish.
19. Lightly coat steaks, 1 at a time, with ground pepper.
20. Heat remaining 1 tablespoon oil in a non-stick frying pan over medium-high heat.
21. Cook steaks, in batches, for 4 to 5 minutes each side for medium or until cooked to your liking.
22. Return all steaks to frying pan.
23. Add cream and brandy.
24. Cook, shaking pan back and forth, for 2 to 3 minutes or until sauce thickens slightly.
25. Arrange leeks and steaks on plates.
26. Spoon over sauce.
27. Top with chervil.
28. Serve.

leeks, olive oil, blue cheese, black peppercorns, white peppercorns, peppercorns, pouring cream, brandy, chervil

Taken from www.food.com/recipe/pepper-steak-with-blue-cheese-leeks-248524 (may not work)