2 tablespoons black peppercorns, coarsly crushed
1/2 teaspoon hot pepper flakes (optional)
4 fillet, sirloin or rump steaks, 6-8 oz (170- 225g) each, well trimmed
3 tablespoons vegetable oil
1/2 oz (15g) butter
5 oz (145g) mushrooms, sliced
2 tablespoons Cognac or whisky
1/4 pint (150ml) whipping or double cream
salt
2. heat 1 tablespoon of the oil with the butter in a heavy frying pan thet is large enough to accommodate the steaks in one layer. Add the mushrooms and cook over moderate heat, stirring and turning them occasionally, for about 5 minutes or until they are wilted.
3. Increase the heat to moderately high and continue cooking until the liquid from the mushrooms has evaporated and they are lightly browned. With a slotted spoon, remove them from the pan and reserve.
4. Add the remaining oil to the frying pan. When it is very hot, add the steaks. Fry for 2 minutes on each side or until well browned. Continue cooking until done to your taste.
5. pour off all the fat from the pan. Add the Cognac and bring to the boil, stirring and scrapin to mix in the browned bits from the bottom of the pan. Add the cream and bring back to the boil. Boil for 1 minute.
6. Stir in the mushrooms and reheat them. Check the seasoning, then pour this sauce over the steaks.