Steak with Peppercorn Sauce

Instructions

1. Wrap the peppercorns in cling film and place inside a tea towel. Smash with a rolling pin until crushed well. Remove, place in a small dish and set aside.

2. Bring steaks to room temperature before cooking. Heat a fry pan to very high. Brush the steaks lightly on each side with vegetable oil.

3. Gently place the steaks in the fry pan and cook each side for 2-3 mins or to your preference.

4. Remove the steaks to rest while you prepare the sauce. Turn the fry pan down to medium.

5. Add a little more oil to the pan if required and add the mushrooms, followed by the peppercorns. Stir well with a wooden spoon. Add the demi-glaze or beef stock and brandy. Bubble away for a few mins.

6. Add the cream and cook gently for another few mins or until the sauce begins to foam slightly. Turn off the heat and add the butter to enrich and gloss the sauce.

7. Plate up and spoon the meat juices over the steaks. Serve the sauce in a jug along with a green side salad and french fries.