Peppered steaks

You will need:
2 fillet steaks
½ tablespoon coarsely ground peppercorns
1 tablespoon oil or butter for frying
1 onion chopped
1 tablespoon brandy (optional!)
Half a cup (125 g) of red wine (or beef stock)

Grind the peppercorns and rub into the steaks
Heat fat and brown steaks on both sides, quickly, then lower heat and gently cook for about 5 mins to 10 mins each side depending on how ‘bleu’ you like your fillet
Remove to warmed dish
Fry onion in same saucepan for 3 mins, add the brandy and red wine and pour over the steak.
Serve with baked potato or rice or couscous