Whisky peppercorn sauce

Roughly crush the black and white peppercorns using a pestle and mortar. Melt the butter in a frying pan over a medium heat, then add the crushed peppercorns, the shallots and bay leaf. Cook until the shallots have softened but not coloured (about 5 minutes), then stir in the garlic and cook for a minute or so, stirring frequently.

Pour over the whisky and let it bubble down until reduced by ½. Add the Worcestershire sauce and stock, then reduce by ½ again. Remove the sauce from the heat and stir in the cream; season and drizzle over steak while warm.