Steaks with Peppercorn Mushroom Sauce

Directions

1. Heat the butter and half of the olive oil in a pan over a medium heat and add the onions and mushrooms. Cook for 4-5 minutes until mushrooms are golden brown, then add the garlic and cook for one minute longer. Remove with a slotted spoon and set aside.
    
2. Heat another tablespoon of oil in the same pan over a high heat. Press the crushed peppercorns into both sides of the steak.
    
3. Place the steaks in the hot pan and cook for 2-3 minutes per side for medium-rare, or to your liking. Remove to a plate, tent loosely with tin foil and rest while you make the sauce.
    
4. Place the same pan over a high heat and add the brandy. Bring to a boil, then add the Cooking Cream and reduce the heat. Simmer for five minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
    
5. Add the mushrooms and onions back to the pan and heat through for 1-2 minutes.
    
6. Stir in any juices that have been released from the steaks.
    
7. Serve the steaks with the brandy mushroom sauce and chunky chips.