Method

1. Wipe clean and roughly slice all the mushrooms, then peel and finely slice the garlic. Crush the peppercorns.
2. Heat a splash of oil in a large frying pan on a high heat, add the mushrooms and fry for 3 minutes, or until golden.
3. Add the garlic, crushed peppercorns and a pinch of sea salt, then cook for a further 2 minutes.
4. Pour over the brandy (if using), and fry for 1 minute, or until the liquid has cooked away, then turn the pan off and set aside.
5. Place a clean frying pan on a high heat to get screaming hot.
6. Drizzle the steaks with a little oil, and season well with salt and black pepper, then rub all over.
7. Place the steaks into the hot pan and cook to your liking: 1 to 2 minutes on each side for medium rare, 2 to 3 minutes for medium and 4 minutes for well done.
8. Meanwhile, pick and roughly chop the parsley.
9. Once cooked, remove the steaks to a warm plate to rest.
10. Turn the pan down to low, add the crème fraîche, a splash of water and the parsley and mushrooms, then heat through for 1 to 2 minutes, stirring well to mix through all the lovely meat juices.
11. Serve the steak drizzled with peppery mushroom sauce, and the sides of your choice.

Credit: Recipe © Jamie Oliver. Photography © Jamie Oliver Enterprises Limited, by Gus Filgate.