Preheat the BBQ for 2-3 minutes with the Paella Pan in place.

Crush the peppercorns using a rolling pin, pestle and mortar or the side of a knife.

Brush each side of the steaks with a little oil and a generous sprinkle of salt and black pepper.

Add the steaks to the pan and cook for 2 minutes per side (for medium rare).

Stack them on top of each other then use the silicone tongs to sear the fat strip for a minute or until it forms a tasty crust. Transfer to foil to rest while you make the sauce.

Turn the heat up to medium-high and add the brandy, cognac or marsala to the pan and let it simmer rapidly, scraping the bottom of the pan until it has mostly reduced and you can no longer smell the alcohol, approximately 1 minute.

Add the beef stock and simmer for 2-3 minutes until it reduces by half. Reduce the heat and add the cream and peppercorns, stir and simmer for 1-2 minutes until it thickens. Season to taste.

To serve either pour the sauce over the steaks or serve in the Cadac Tapas Dishes.