Quick pepper steak with shallot sauce

Method

1. Melt the butter in a large frying pan over a medium heat. Add the shallots and cook for 2-3 minutes, to soften. Pour in the cognac, boil for 1 minute, then add the wine. Increase the heat and boil for a few minutes to reduce by half.
2. Meanwhile, make up the stock and pour in. Boil until reduced by half again. Stir in the butter, season to taste, and leave over a low heat.
3. Meanwhile, brush a griddle or frying pan with a little oil and place over a high heat. Press the peppercorns all over the steaks. Place in the hot pan and cook for 2-5 minutes each side, depending how you like them cooked. Remove from the pan and set aside for 2 minutes to rest.
4. Divide between plates. Pour over the sauce and serve with thin-cut oven chips and grilled vine tomatoes.