Steak Au Poivre

Ingredients
- 2x steaks of your choice, I'm using a Ebony Angus ribeye here
- 2 shallots, finely diced
- 1 tbsp black peppercorns
- 1 tbsp pink peppercorns
- salt
- 1 tbsp oil
- 50g butter
- 100ml brandy
- 250ml beef stock
- 1 tbsp green peppercorns
- 100ml cream
- french fries to serve

Method
1. Start by seasoning your steak on both sides with salt.
2. Next, you want to pound the black and pink peppercorns in a mortar and pestle. I like to leave them nice and coarse.
3. Press the ground peppercorns onto one side of the raw steak.
4. In a cast iron skillet over medium-high heat, drizzle with some oil and once it just starts to smoke, add your steaks to the pan with the peppercorn crust side facing up.
5. Now, unlike other steaks where I flip them regularly, with this method I only like to flip them once so you can keep the peppercorn crust intact as much as possible.
6. Once you have a good crust on the bottom side, flip onto the peppercorn side and continue to cook for 2-3 minutes. Then, add the butter to your pan and baste until your desired temperature.
7. Once the steaks are cooked to your liking, remove from the pan and place onto a wire rack to rest.
8. Turn the heat down to medium-low, add the shallots to the pan and sauté for 1-2 minutes.
9. Now deglaze your plan with the brandy, before adding the beef stock and green peppercorns.
10. Reduce the beef stock by one third, then finish the sauce with your heavy cream.
11. Serve your peppercorn sauce over your steak next to a mountain of french fries to soak up all that deliciousness. Enjoy!