Steak with Roasted Peppercorn Sauce

Instructions

1. Dry roast the peppercorns for a couple of minutes, until aromatic. Transfer to a pestle and mortar and lightly crush down, then tip onto a flat plate. Pat the steaks dry with kitchen paper and press the mixed peppercorns onto both sides of the steaks using your hands.
2. Heat the oil in a large heavy-based frying pan over a high heat. Add the steaks and cook for 2 minutes on each side, then reduce the heat, add half the butter and cook the steaks for 5 minutes more, turning once, depending on how rare you like it.
3. Transfer the steaks to a plate, season with salt and set aside in a warm place to rest while you make the sauce.
4. Pour away any excess fat from the pan, add the remaining butter and fry the shallots for a few minutes, until softened but not browned. Add the stock and Worcestershire sauce and cook rapidly, scraping the bottom of the pan with a wooden spoon to release any sediment.
5. Stir in the cream, mustard and green peppercorns, then season to taste with salt and just warm through.
6. Heat the whiskey in a ladle over a flame and wait until it ignites, then pour it over the cream, stirring to combine. Simmer for 1-2 minutes to warm through.
7. Arrange the steaks on warmed plates, stirring any juices from the rested steaks into the peppercorn sauce.
8. Drizzle the sauce over the steaks and serve with the garlic mashed potatoes and steamed broccoli.