Steak au Poivre and Cream Sauce

Prepare the Potatoes Dauphinoise  Recipe   and put in the oven.

Coarsely grind the black peppercorns in a pestle and mortar. Sprinkle generously over each side of the steaks pressing the pepper in with the palm of your hand. Leave to absorb the flavour for an hour or so  Picture  .

Put a thick bottomed pan over a high heat for a couple of minutes. Meanwhile lightly salt the steaks. Add the butter to the pan which should foam. Add the steaks and cook one minute per side on a high heat, drop the heat to medium and cook for a further two minutes per side. Keep warm on a warmed plate  Picture  .

Pour the brandy or calvados into the hot steak pan, and scrape up the pan residue with a wooden spatula. Add the madiera if used and reduce for a minute or so. Stir in ¾ of the cream and heat up stirring as you do so. Season with salt and add more cream to taste. Serve the steaks and pour over the cream sauce.