4 heaped teaspoons of whole or crushed black peppercorns
4 tablespoons of olive oil
300ml of red wine
For best results prepare your steak early and leave to marinate. Coarsely crush the peppercorns with a pestle and mortar. Take a shallow dish large enough to hold your steaks comfortably side by side and pour 1 tablespoon of olive oil mixed with half a clove of crushed garlic into the dish. Coat each steak evenly on both sides with crushed peppercorns, pressing them in firmly. Lay the steaks in the dish and spoon the other tablespoon of oil and the rest of the garlic over them. Cover with Clingfilm and leave them on one side for several hours, turning them over once.
To cook the steaks use a thick based frying pan. Place it over a very high heat and let it preheat the hotter the better. Sear the steaks quickly on both sides for about a minute each side. Then lower the heat and cook them how you want them. 1 minute before the end of the cooking time pour in the wine and let it bubble and reduce down to a syrupy consistency to about one third of its original volume. This whole process will be very quick. Sprinkle with salt and serve the steaks as quickly as possible with the wine sauce poured over. Serve with chipped or sautéed potatoes and green salad, beans or peas.