Remove the steaks from the fridge and their packaging at least 30 mins before cooking. Pat them dry with some kitchen paper then season generously with flaky sea salt and the extra virgin olive oil. Set a frying pan over high heat.
When the pan is searing hot, lay in the steaks and cook for 2-4 minutes on each side, depending on how you like yours done. Transfer to a plate to rest in a warm place then reduce the heat to medium to prepare your sauce.
Add the butter to the pan along with the crushed peppercorns and diced shallot. Stir together and cook for 4 minutes until the shallot is soft and sweetly fragrant. Add in the brandy; you can light this if you like by tipping the pan towards the hob flame. If you'd prefer not to, just reduce the heat to avoid it.
Reduce the brandy to a syrupy consistency then add the Miso Stock Pot along with the water. Cook for 1 minute until the sauce becomes glossy then pour in the cream and cook for a further minute. Add salt to your liking then remove the sauce from the heat.
Carve the steaks against the grain into slices around 1.5cm thick. Pour the sauce onto a warmed serving dish then lay the steak slices into the centre. Sprinkle a little flaky sea salt onto the pink meat then serve with chopped parsley, fries and watercress.

Steak and Miso Mushroom Sauce

Miso Aubergine