Steak au poivre (pepper steak)

1. Take the beef fillet steaks out of the fridge, let them come to room temperature, and pat them dry with paper towel.

2. Scatter the coarsely crushed black pepper on a plate and press it firmly into both sides of the meat; salt only just before cooking.

3. In a hot pan with a little butter, fry 2-3 minutes per side to your preferred doneness, then rest in a warm place.

4. Pour the excess fat from the pan and deglaze with the meat stock, scraping up the caramelised bits.

5. Add the cream and reduce over a few minutes to a glossy sauce.

6. Pour the pepper sauce over the rested steak and serve at once.

Tip: A French bistro classic. The pepper should be coarsely crushed, not finely ground – the larger pieces give the characteristic spicy crust. Fries are its natural partner.