INGREDIENTS

4 steak cuts of your choice
olive oil
salt and pepper

Peppercorn sauce
20g butter
2 tablespoons green peppercorns
30ml brandy
400ml good quality veal stock
100ml pouring cream
mash potato or fries (shoe-string) to serve

Mushroom sauce

1 tablespoon olive oil
200g button mushrooms, thinly sliced
50g butter
1 medium onion, finely diced
1-2 cloves garlic, crushed
30ml brandy
250-300ml veal stock, depending on quality
50-60ml pouring cream
2 tablespoon fresh parsley, chopped finely

METHOD

Season steaks well and rub with olive oil.

Cook on char-grill or barbeque. 60 percent on first side and 40 percent on second side.

Remove and rest when cooked to your liking. It's better to under-cook than overcook, as the steak will continue cooking for a few minutes after being removed from heat.

To make the peppercorn sauce:

In a medium size fry-pan, melt butter and add peppercorns. When the butter begins to brown and sizzle, add the brandy and flame.

Pour in stock and cream and reduce. Serve with steak, cooked to your liking, and mashed potato or fries.

To make mushroom sauce:

In a medium size fry-pan, add olive oil and mushrooms. Cook until mushrooms begin to soften.

Add butter and melt, then add onions. Cook until onions are soft, toss to turn and combine.

Add garlic, cook one minute longer then add brandy and flame.

Add veal stock, and cream. Reduce until sauce thickens.

Add parsley and serve spooned over steak.