Pepper crusted fillet steak skewers served with Béarnaise sauce

Rub olive oil over the steaks. Put the peppercorns on a plate then press the steaks into the peppercorns to coatwell. Leave to infuse with the pepper for about 4 hours or overnight in the fridge.

Bring the steaks to room temperature before frying.

Heat the oil in a frying pan and sear the steaks for 1 minute on each side to seal.

Reduce the heat, add butter and cook for a further 4 minutes, turning once.Transfer to a plate and allow to rest.

Serve the steak cubes with cocktail sticks and Béarnaise sauce.