1First of all get the steaks and season with salt and pepper , prepare the onions and mushrooms . Place all in a large dish steak at the bottom with onions and mushroom on top and sprinkle over some olive oil , and leave to rest in the fridge for couple of hours , this will soften the steak and add favour .
2over a hot frying pan cook the steak , to your liking whether it's rare, medium or well done ..
3Wash, peel, slice and chip your potatoes
4Cook the home made chips , in a deep fat fryer for about 8 to 10 minutes . Until they are nice and crispy . Once done empty onto a bowl with some kitchen paper for the exes oil to get absorb up .
5Once the steak is cooked leave to rest , wrap over on top with tin foil , just until to fry the mushrooms and onions..
6In the same frying as you cooked the steak , with the juices left fry the mushrooms and onions..
7To make the peppercorn sauce , make a quick roux with the butter and flour.
In a pot melt butter over medium heat add to that the flour little by little stirring constantly. Until you have a smooth thick paste.
Add the milk a little to begin with stirring constantly until the sauce begins to thicken add the mustard and stir in well this will give the sauce the rich tan colour . Stir in the chicken stock making sure there is no lumps and to the consistently thickness you like your pepper sauce . Keep stirring add to that the peppercorn , turn heat on low and simmer for few minutes until the peppercorns just soften a little . Turn off the heat and cover your sauce with a sheet of cling film , this will prevent a skin forming over the peppercorn sauce until you are ready to serve it ..