Creamy Peppercorn & Steak Papardelle Ingredients: - 1 golden shallot, finely diced - 2 cloves of garlic, finely minced - 2 tbsp green peppercorns - 50ml brandy - 1 tbsp black pepper - 400ml beef stock - 400ml cream - 1 cup parsley, finely sliced - 250g papardelle - 440g scotch fillet steak 1. Cover steak in salt and leave in the fridge for at least 1 hour but ideally overnight. Leave out for 1 hour before cooking to come to room temp. Insert temperature probe and bake in a 130°C oven until an internal temperature of 47°C is reached. Remove from oven, pat dry with paper towel and sear in a hot frying pan for 30 seconds-1 minute to build a golden. Cover with foil and set aside. 2. Drain excess oil from frying pan and soften shallot, then add garlic and peppercorns. Cook out for 1 minute then add in the brandy or whiskey, flambé is optional, cook out the alcohol 3. Add in beef stock and reduce by 50% before adding the cream and a pinch of salt and the black pepper. Bring the s...