Pepper Fillet Steak with Creamy Mustard and Whisky Sauce

I'm not usually one for a fillet steak - I like a bit of fat through my meat! - but if you get good quality and treat it simply, as I do here, it can be a thing of beauty. Just make sure you're not shy with seasoning - especially the black pepper - as it needs a bit of boost!

This sauce is a real flavour bomb - there's a kick from mustard, fire from whisky and the pure comfort of cream to bring it all together. Keeping the simplicity theme flowing, I served this with tenderstem broccoli cooking until just starting to soften but retaining its bite. You can use any greens you fancy.

Pepper Fillet Steak with Creamy Mustard and Whisky Sauce

Serves 2

oil

250g tenderstem broccoli

1 large banana shallot

2 fillet steaks

2 tbsp whisky

1 heaped tsp Dijon mustard

100ml single cream

sea salt and freshly ground black pepper

Trim the ends off the broccoli. Peel and finely chop the shallot. Place a griddle pan over a high heat. Rub the steaks with a little oil, a pinch of salt and plenty of black pepper then put in the hot pan. Cook to your liking - I tend to go for 3 minutes per side for a fillet. Remove from the pan and wrap in tin foil to rest. Add a splash of water to the pan and swirl around to pick up all the good stuff the steaks left behind.

Meanwhile, cook the broccoli in a pan of salted boiling water for 4 minutes and heat a frying pan over a high heat. Add a tablespoon of oil then the shallot with a bit pinch of salt. Stir and soften for 1 minute then add the steak juices from the other pan. Next add the whisky and bubble for 1 minute, stir in the mustard, cream and a splash of water. Simmer for 1 minute, adding any resting juices from the steak parcel to the mix.

Drain and season the broccoli then divide between plates. Add the creamy sauce alongside then top with the steak. season the steaks with a little salt and pepper. Then, to finish, drizzle the whole lot with a little extra virgin olive oil, if you like.