Peppered steak for dinner

From time to time, I treat the family to my peppered steak for dinner. It's not really mine, just my version of a very basic but mouthwatering recipe, if you are inclined towards eating large quantities of red meat and rich sauce over a pile of crispy chips. I sometimes just have the sauce part over some vegetables, as red meat and potatoes don't really feature high on my menu. Here it is:

Take a large rump steak, about 500g (enough for two) and roll it in crushed black pepper, not too fine. Heat a large pan (preferably quite deep as the sauce needs to boil) and drop in about 100g of butter (not margarine or oil). As soon as it is melted, throw the steak in and sear on one side for a few minutes, then turn over and do the other side. Cook until it is as you prefer it - best is medium-rare to ensure that the meat is not dried out and inedible. Before it is quite the way you like it, remove from the pan and put on a plate to rest (it will continue cooking, so be aware of that) under a lid or tinfoil.

Immediately throw 500ml of fresh cream into the pan, together with a good swig (1/2 cup) of medium cream sherry or brandy (or even port if you're desperate) and bring it all to the boil, stirring frequently and most importantly, draw down the sides as that part cooks the quickest. It will take about 5 minutes before the sauce is reduced to a thick brown glossiness, and it must not be left unattended, as there is a crucial point where the whole lot separates into two parts which are irretrievable and will have to be thrown away! The ideal point is where it just lightly coats the back of a spoon.

In the meantime, your magic wand has produced the crispiest chips and laid them, together with the steak, on warmed plates. The sauce produces a generous portion for 4 people and is guaranteed to become a favourite!

I'm off to make it now...