( can use a mixture of peppercorns)
shallots, very finely chopped
- 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. Do not reduce to a fine powder, you want 'cracked' peppercorns.
- Season your steaks with salt and a generous amount of pepper on both sides and set aside until ready to cook just before serving.
- Melt the butter and gently fry the shallots on a medium low heat until just beginning to colour, approx 5minutes.
- Add the remaining ground peppercorns and the garlic if using, fry for 1-2 minutes only then pour over the brandy. Once bubbled for a second or 2, add the beef stock along with the Worcestershire sauce, mustard and cream, heat gently.
- Taste the sauce, season with salt if necessary and set aside until ready to reheat and use. Cover with clingfilm so that it touches the sauce to prevent a skin forming
- 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!