Method

1. Bring the steak out of the oven 30 minutes before cooking.
2. Crust in the crushed pepper and season with salt, drizzle with oil. Place in a frypan and caramelize on both sides. Cook to your desired level. Rest for at least 5 minutes.
3. In the pan you cooked the steak in add the butter and shallot, cook until softened. Add in the garlic and pepper, cook until fragrant.
4. Add in the brandy and reduce down to a thigh syrup.
5. Add in the beef stock and reduce by half.
6. Add in the cream and reduce by half.
7. Turn off the heat, add in the mustard and mix through. Taste and season to your liking.
8. Serve the steak with the pepper sauce generously spooned over the top and butter leaf salad in the side.

Pour a glass of Yalumba Shiraz and enjoy!

Cheers!