Luxury Peppered Beef Steaks

• 2 large beef steaks
• 2 tablespoons black peppercorns (can use a mixture of peppercorns)
• 2 tablespoons butter
• 2 small shallots, very finely chopped
• 1 garlic clove (optional)
• 12 tablespoon Dijon mustard
• 2 tablespoons brandy
• 2 teaspoons Worcestershire sauce
• 50 ml beef stock
• 250 ml double cream
• salt

1. Grind the peppercorns either in a food processor, pestle and mortar or take out all but 2tbsp peppercorns from your pepper grinder and grind all that is left.
2. Do not reduce to a fine powder, you want 'cracked' peppercorns.
3. Season your steaks with salt and a generous amount of pepper on both sides and set aside until ready to cook just before serving.
4. Melt the butter and gently fry the shallots on a medium low heat until just beginning to colour, approx 5minutes.
5. Add the remaining ground peppercorns and the garlic if using, fry for 1-2 minutes only then pour over the brandy.
6. Once bubbled for a second or 2, add the beef stock along with the Worcestershire sauce, mustard and cream, heat gently.
7. Taste the sauce, season with salt if necessary and set aside until ready to reheat and use.
8. Cover with clingfilm so that it touches the sauce to prevent a skin forming
9. Grill or fry the steaks according to how you like it done (I think medium is perfect for this sauce) and serve with enough sauce to dip your chips into!
10. Splendid!

beef steaks, black peppercorns, butter, shallots, garlic, mustard, brandy, worcestershire sauce, beef stock, cream, salt

Taken from www.food.com/recipe/luxury-peppered-beef-steaks-400879 (may not work)