GREEN PEPPERCORN SAUCE

2 tablespoons soft green peppercorns (canned or bottled)

3 tablespoons brandy

1/2 cup cream

1 clove garlic, crushed

Rinse the peppercorns. Once the steaks are done, remove and pour the brandy into the pan. Allow to bubble away, then add the cream, lightly crushed peppercorns and garlic. Allow to reduce slightly. Check seasoning (it may not need any, as peppercorns tend to be salty).

To serve, squash a thick medallion of fillet onto a large baked potato, then pour over the sauce. Great with watercress.