Ingredients

• 15ml/1 tbsp mixed dried peppercorns (green, pink and black)

• 4 fillet or sirloin steaks (about 175g/6 oz each)

• 15ml/1 tbsp olive oil for shallow frying

• 1 garlic clove, crushed

• 60ml/4 tbsp fresh beef stock

• 150ml/1/4 pint double cream

• pinch of salt

Serves 4

Method:

1. Finely crush the peppercorns using a coffee grinder or pestle and mortar, then press them evenly on to both sides of the sirloin steaks.

2. Place the steaks in a shallow non-metallic dish, then add the olive oil,  garlic and Madeira. Cover the dish and leave to marinate in a cool place for at least 4-6 hours, or preferably overnight for a more intense flavor.

3. Remove the steaks from the dish, reserving the marinade. Brush a little oil over a a large heavy-based frying pan and heat until it is hot.

4. Add the steaks and cook over a high heat, according to taste. Allow about 3 minutes cooking time per side for a medium steak or 2 minutes per side of rare. Remove the steaks from the frying pan and keep them warm.

5. Add the reserved marinade and the fresh beef stock to the pan and bring to the boil, then leave the sauce to bubble until it is well reduced.

6. Add the double cream to the pan, with salt to taste, and stir until it has slightly thickened. Serve the peppered steaks on warmed plates with the sauce.