4 portions rum or fillet steak, thickly cut
2 tbsp. black peppercorns
Squeeze of lemon juice
2 tbsp. cream
1 tbsp. butter
1/2 tsp. Worcestershire sauce
2 tbsp. brandy
Salt

Leave steak at room temperature for 30 minutes. Crack peppercorns using a mortar and pestle, or by placing in a plastic or paper bag and beating with a mallet. Coat steaks with cracked pepper, pressing it well into the steak with the heel of the hand (do not beat in).

Heat butter in heavy frying pan and add steaks. Cover over high heat, 1 minute each side to seal in the juices. Continue to cook over moderate heat until cooked to taste.

While steaks are in the pan, sprinkle on sauce and lemon juice. Warm brandy, ignite and pour over steaks. When flames die down, lift steaks onto platter and season with salt. Swirl cream into pan juices and pour over steaks.