Ingredients

Step by step

1. Preheat the oven to 220°C, 200°C, gas 7. Put the potatoes in a roasting tin and drizzle over 2 tablespoons of the oil. Season well and toss so the potatoes are well coated. Roast for 30 minutes, or until just tender. Using the back of a spoon, lightly crush the potatoes and then return to the oven for a further 15-20 minutes, until very crispy and golden.

2. Meanwhile, put the peppercorns and juniper berries in a spice grinder or pestle and mortar and grind until coarsely ground. Transfer to a plate. Pat the steaks dry with kitchen paper, then press into the ground pepper until coated all over. Set aside.

3. For the sauce, heat the butter in a small frying pan and fry the shallot for 3-4 minutes, or until soft. Add the whisky and carefully flame with a match. When the alcohol has burnt off, add the cream and mustard. Simmer for a few minutes until
   the sauce thickens. Season well and add a splash more whisky if needed, to taste. Keep warm.

4. Heat the remaining oil in a frying pan and cook the steaks for 3 minutes on each side. Remove from the heat and leave to rest for 5 minutes. Serve the steaks with the sauce, potatoes and some buttered cabbage on the side.