Steak au Poivre (Serves 2)

1. Remove the steaks from the fridge ½ hour before you cook them and allow them to come up to room temperature
2. Season the steaks with black pepper and sea salt
3. In a hot pan fry the steaks on all sides and cook until rare. This should take around 4-6 minutes
4. Remove the steaks from the pan and set aside to rest
5. Reduce the heat to moderate and add the knob of butter and shallots and fry without colour for around 20 seconds.
6. Add the brandy followed by the red wine and reduce the alcohol by half
7. Add the beef stock and reduce the liquid by half
8. Add the cream
9. If the steaks are not cooked to your liking add back to the pan with the sauce and continue to cook and baste until you are satisfied.
10. Season with sea salt and the whole peppercorns.