To dry roast the peppercorns, put them into a small pan and roast them over a medium heat. Give them a little shake every so often. This should take only a 2 - 3 minutes. Be careful not to burn them. Turn off the heat and let them sit until they have cooled, then coarsely crush them in a pestle and mortar.

Scatter the pepper mixture on to the base of a plate, and use it to coat each steak evenly.

Pour the olive oil into a heavy skillet and place on a high heat. When the oil and the pan are searingly hot its time to cook the steaks. Place each steak into the skillet leaving a good gap around each one.

Allow the steaks to cook for 3 minutes on each side for medium rare....4 minutes each side for medium.....2-3 minutes more each side for well done.

When cooked to your taste remove the pan from the heat, take out the steaks and keep warm.

Return the pan to a medium heat, add the mushrooms and saute for about 2 minutes increase the heat and add the brandy and deglaze, light the liquor and flambe. Add the red wine the stock and the tarragon, stirring well, then allow to simmer for 2 minutes. Add the cornflour mix and stir until thickened. Season if necessary.

Arrange the steaks on 4 warm plates and pour some sauce over each one. Any left over sauce can be served separately, it will not go to waste!!

Serve with your favourite vegetables.