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1
Put the steak on a board and cut off all the hard fat.
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2
Cut the steak in half to give 2 portions - each should weigh about 140g by the time you've trimmed off the fat.
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3
Put the peppercorns in a pestle and mortar and pound until coarsely ground.
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4
Stir in the salt.
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5
Pour a teaspoon of the oil into a small dish or eggcup, dip the end of a pastry brush in the oil and brush the steaks on both sides.
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6
Coat the steaks generously with the pepper and salt mixture.
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7
Cut the tomatoes in half and place them on a grill pan lined with foil, cut side up.
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8
Season the tomatoes with a little ground black pepper, then cook under a preheated hot grill for 5-8 minutes until softened.
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9
Pour the remaining oil into a small non-stick frying pan.
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10
Place over a high heat and stir-fry the mushrooms for 2-3 minutes until lightly browned.
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11
Make sure you keep the heat up high so they get some lovely colour.
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12
Tip the mushrooms into a bowl and return the pan to a medium-high heat.
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13
Put the steaks in the pan and cook for 2-3 minutes on each side or according to taste.
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14
Two minutes on each side should give you a medium-rare steak.
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15
Put the steaks on warmed plates and leave them to rest.
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16
Return the mushrooms to the pan and warm through over a high heat.
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17
Dissolve the stock in the just-boiled water and add to the pan, stirring constantly to lift the sediment and juices from the bottom of the pan.
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18
Add the creme fraiche, mustard, and wine, if using, and stir together for 1-2 minutes until the sauce is hot and has thickened slightly.
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19
Spoon the mushrooms and sauce over the steaks and serve with the grilled tomatoes and a large, lightly dressed salad.
