Steak au poivre

INGREDIENTS
4 sirloin steaks or fillet steaks, about 225g (8oz) each
1⁄2 tsp mustard powder
1–2 tsp black peppercorns or green peppercorns, crushed
2 tbsp sunflower oil
4 tbsp sherry or brandy
150ml (5fl oz) crème fraîche

METHOD
Trim any excess fat from the steaks. If using fillet steak, flatten slightly with a meat mallet or rolling pin. Sprinkle with the mustard, then press the peppercorns firmly on both sides of the steaks.
Heat a frying pan over a high heat, add the oil, and fry the steaks for 2–3 minutes on each side for a rare steak, 4 minutes for medium, and 5–6 minutes for well done. Remove from the pan to rest.
Stir the sherry into the pan juices, add the crème fraîche, and simmer gently, stirring, for 2–3 minutes, or until just reduced. Serve the steaks with the sauce.