It can be prepared as a pepper steak – roll in oil, coat in freshly ground black and red peppercorns and leave to stand in a fridge for a few hours. When ready to cook, brush off most of the pepper and sear in a very hot pan with butter and garlic. When brown, remove from the pan and cut into medallions, then sprinkle with salt and pepper to taste. Flash fry the cut medallions on either side to seal in the juices. Serve with spicy cabbage and a powerful red wine.
