Seared Steak & Creamy Peppercorn Sauce

• Meanwhile, trim baby broccoli and slice in half lengthways. Finely chop garlic. • Lightly crush black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli with a dash of water, tossing, until just tender, 4-5 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• Place your hand flat on top of beef eye fillet and slice through horizontally to make two thin steaks. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and set aside to rest. • Meanwhile, return the pan to medium heat with a drizzle of olive oil. Cook crushed peppercorns and remaining garlic until fragrant, 30 seconds. • Add a dash of water and scrape up any bits stuck to the bottom of pan. • Add cream (see ingredients) and beef-style stock powder (see ingredients) and cook until thickened, 1-2 minutes. Stir through any steak resting juices.