Method

• 1.
  Place peppercorns and wine in a bowl and stand for 5 minutes.
• 2.
  Season the steaks with salt and pepper. Heat the oil in a frypan over medium-high heat. Add the steaks and cook for 2-3 minutes each side for medium-rare or until cooked to your liking. Transfer to a warm plate and set aside in a warm spot to rest while you make the peppercorn sauce.

• 3.
  Reduce heat to medium-low. Add the peppercorns and wine to the pan and simmer for 1-2 minutes until the wine has almost evaporated. Add the consommé and creme fraiche, then cook, stirring occasionally, for 4-5 minutes until thickened and reduced. Season to taste.
• 4.
  Place the steaks on serving plates with the fries and rocket. Drizzle the sauce over the steaks and sprinkle with parsley.