One piece of steak, suggested cuts are rump, sirloin or fillet
1/2 tablespoon crushed black pepper
1/2 tablespoon whole black peppercorns
2.5 fl oz single cream
1 teaspoon Dijon mustard
1/4 cube beef stock cube
Approx. 1 cm of onion, chopped very finely
Turn the oven onto the lowest setting and put a plate in to keep warm.
Crush half the peppercorns. You can use a pestle and mortar, or crush in a bag with a rolling pin. Decrease or increase the quantity of pepper to taste - don't use more pepper than you like.
Remove the steak from the packaging if it came in any, and pat dry with some kitchen paper.
Cooking the steak
For the steak, pick a cut and size you prefer.
Heat some olive oil in a small frying pan big enough to cook the steak in.
Once the olive oil is hot, add the steak and cook to taste, turning over during cooking to ensure it cooks evenly. For a steak about 2cm thick, cook approximately two minutes each side for rare, three minutes for medium and four minutes for well done. After turning the steak, cook the second side for slightly less time than the first.
Once the steak is cooked to your taste, remove from the frying pan and keep warm. Keep the pan on the heat, but turn it down.
Cooking the sauce
Top up the olive oil if required and add the chopped onions to the pan, and gently fry.
Add the crushed and whole black peppercorns. Alter the amounts to taste. Stir.
Add the Dijon mustard, and crumble the beef stock into the pan. Stir together.
Pour in the single cream - you can use double if you want a thicker sauce. Stir everything together and heat gently for about a minute. Remove from the heat and pour into a jug.
Serve the steak onto a plate with suitable accoutrements, and pour the sauce over the steak.
Some suggested vegetables for steak are chips or baked potato, grilled tomato, mushrooms, onion rings or salad.