Steak and peppercorn sauce

Method

1. In a frying pan add a little oil and heat on a medium to high heat till the oil is shimmering. Season your steak with salt and using a pair of tongs hold the steak fat side down to render the fat till its golden.
2. Once rendered cook the steak for approx. 2 ½ - 3 minutes each side turning every 30 seconds for medium rare.
3. Baste the steak with some herbs and butter for the last minute and then leave it to side.
4. Drain the fat from the pan. Place the pan back on to the heat, add the butter and half the cracked black pepper and cook for 2 minutes. Finally add the shallots and cook till slightly golden and softened.
5. Add brandy and flambe (optional) cook out the alcohol. Then add the brown stock and reduce until syrupy.
6. Add the double cream, green peppercorns and cook for another minute or so, the sauce should be glossy but not too thick.
7. Finish with horseradish and fresh chopped parsley and the rest of the cracked black pepper if needed.

Notes

1. Remove the steak from the fridge for a minimum of 30 minutes before cooking to temper.