Steak au poivre is a classic French recipe and a wonderful way to prepare fillet steak at home.

The contrasting peppercorns contribute hugely to the flavour. It is quick to prepare and goes well with chips, baked potatoes, roasted potatoes, a crisp salad or grilled vegetables.

Steak au poivre

Serves 4

8 black peppercorns

8 white peppercorns

4 x 225g fillet steaks

1 pinch of sea salt

2tbsp vegetable oil

50g butter

1 shallot, finely diced

3tbsp brandy

75ml red wine

180ml thick double cream

2tbsp green peppercorns

Set the oven to 200C/gas mark 6.

Crush the white and black peppercorns in a pestle and mortar then season the steaks with the crushed peppercorns and the sea salt.

Place a heavy saute pan over a high heat and add the vegetable oil. When you feel a good heat rising from the pan, place the steaks in it and saute them for 3 minutes on each side and then around the edges until nicely browned.

Transfer the steaks from the pan to a tray and place them in the oven for 5 minutes. When cooked, remove them from the oven and set aside to rest.

Place the saute pan over a moderate heat, add the butter and shallot and gently saute for 15-20 seconds. Add the brandy and red wine and boil until the liquid reduces by three-quarters before adding the cream. Add the green peppercorns to the sauce and check the seasoning.

Place a warm fillet steak on each plate, coat them with 3-4tbsp of the sauce and serve with a crisp green salad and french fries.