–2 fillet steaks, in one piece

–3 tsp black peppercorns, ground coarsely

–28g (1oz) unsalted butter

–1 tbsp olive oil

–2 tbsp brandy

–1 tsp French mustard

–1 tsp Worcestershire sauce

–75ml (2.5 fl oz) beef stock

–2 tbsp red wine

–1 tbsp green peppercorns in brine

–75ml (2.5 fl oz) double cream

–2 tsp parsley, finely chopped

–Salt to taste

METHOD:

–Put some cling film over each stake and beat the steaks with a mallet a little to flatten. Remove the cling film. Press the ground pepper into both sides of the steak. Heat a frying pan over a high flame, add the oil, and when hot, add the steak. Cook for 2 minutes on each side, or to longer if you prefer your steak well done. Add the brandy to the frying pan and flambé, let the flames die down and then take out the steaks.

–Keeping the pan hot add the mustard, red wine, Worcestershire sauce and beef stock. Whisk to combine, add a pinch of salt, bring to the boil. Add the green peppercorns, cream and parsley and reduce until it coats the back of a spoon.

–Add the meat to the sauce. Stir to combine the meat juices with the pepper sauce, and warm the meat through, but do not re-boil. To serve, place each steak on a plate and pour over some of the sauce. Serve with your favourite veg.

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