Steak with Peppercorn Sauce

1. Take the steak and roll in the ground black pepper and season with salt

2. Heat 1-2 tablespoons of oil in a frying pan and cook you steak to your desired stage (for fillet I normally do about 4 minutes each side but I like it med-rare)

3. When your steak is cooked remove from the pan and place in a warm place to rest.

4. De-Glaze the pan by adding the brandy (it should flame here and you DO want that to happen)

5. Once the flame has gone from the brandy add the beef stock, double cream and the green peppercorns

6. Reduce the sauce to a pouring consistency

7. Place the steaks on your plate and pour over the sauce, any left over sauce put in a jug on the table (which we fight over every time!)

I like to serve with chunky chips and green beans

I also cheat and use a whole oxo cube with 150ml of boiling water as I never have real stock in my freezer but real stock is nicer :)