30ml black peppercorns, coarsely crushed

2.5ml hot pepper flakes [optional]

4 fillet, sirloin or rump steaks,

[170-225g ] each, well trimmed

45ml vegetable oil

15g butter

145g mushrooms, sliced

30ml Cognac or whisky

150ml whipping or double cream

salt

Combine the peppercorns and hot pepper flakes, if using, and press on to both sides of the steaks.

Heat 15ml of the oil with the butter in a heavy frying pan that is large enough to accommodate the steaks in one layer. Add the mushrooms and cook over moderate heat, stirring and turning them occasionally, for about 5 minutes or until they are wilted.

Increase the heat to moderately high and continue cooking until the liquid from the mushrooms has evaporated and they are lightly browned. With a slotted spoon, remove them from the pan and reserve.

Add the remaining oil to the frying pan. when it is very hot, add the steaks. Fry for 2 minutes on each side or until well browned.

Continue cooking until done to your taste.

[Test by pressing with your finger,] Remove the steaks from the pan and keep them hot.

Pour off all the fat from the pan. Add the Cognac and bring to the boil, stirring and scraping to mix in the browned bits from the bottom of the pan.

Add the cream and bring back to the boil.

Boil for 1 minute.

Stir in the mushrooms and reheat them. Check the seasoning, then pour this sauce over the steaks.