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To cook your steaks:
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Heat a large, thick-bottomed frying pan on the stove. It must be very hot, so the surface of the meat caramelises.
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Crush the Knorr Beef Stock Cube, mixing it into a paste with the olive oil. Season the steaks with the paste, spreading it evenly over both sides of the meat.
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Put the steaks into the pan and fry for about two minutes on each side, until they are sealed and medium-rare. Take the steaks out of the pan and put them on a plate.
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Top tip: For medium-rare, watch the surface of the steak after turning. When the blood breaks the surface of the steak, it is cooked.
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To make the sauce:
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Pour the Worcestershire sauce into the hot pan and boil over a high heat until it reduces down by about half.
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Add the double cream and bring back to the boil. You can tell the perfect amount of cream by the colour - it should be about the shade of a cafe latte. Season the sauce with half a Knorr Chicken Stock Cube, letting it dissolve into the mixture.
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Let the sauce bubble and thicken a little, then add the peppercorns to taste. The more you add, the spicier it will be.
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Put the steaks back into the pan, letting them heat in the boiling sauce for a few seconds, then remove from the heat and serve.
