Peppered Fillet Steaks

(Serves 4

One of the classics, this is a dish that will never go out of fashion. If you’re looking for a treat or to impress someone, this is at the top of my list. Whenever I make this recipe, I look forward to the moment when the steaks get returned to the pan and covered in sauce. At that point, I just know how good the dish is going to taste.

2 tablespoons black peppercorns

1 teaspoon white peppercorns

1 teaspoon pink peppercorns

4 fillet steaks, about 220g each

Olive oil

2 tablespoons finely chopped shallots

50ml brandy

200ml double cream

Knob of butter, diced

1 tablespoon chopped flat-leaf parsley

1 teaspoon wholegrain mustard – I use Pommery

1 teaspoon brined green peppercorns, drained and rinsed

Sea salt

Freshly cracked black pepper, optional

Using a pestle and mortar, crush the black, white and pink peppercorns gently. Place the crushed pepper in to a sieve and shake off any excess powder, keeping just the crushed peppercorns. Season the steaks all over with the crushed peppercorns, patting them in with your hands so they stick, then season with salt.

Heat a large well-seasoned sauté or frying pan over a high heat, then add a drizzle of oil. When it is hot, add the steaks and fry them for 3–4 minutes on each side until well coloured. This should give you medium-rare meat, which is how I like my steaks, but fry them for a bit longer if you like. Set aside to rest on a plate with a rim for 5 minutes, covered with kitchen foil, while you make the sauce.

Add the shallots to the oil remaining in the pan and sauté for 1-2 minutes until softened, but not coloured. Add the brandy, stirring to deglaze the pan, and boil until it evaporates. You can flambé the pan if you’re feeling adventurous, but it’s

not necessary. Add the cream and bring to the boil, then add the cooking juices that have accumulated while the steaks were resting.

As the sauce thickens whisk in the butter, then add the parsley, mustard and green peppercorns. Adjust the seasoning with salt and pepper, if necessary. Add the steaks to the pan and baste them in the sauce, then serve.

Asian Poached Pheasant

(Serves 2)

This recipe brings together a traditionally British game bird with Far Eastern flavours, and it’s an incredibly healthy meal as it’s low in fat. Poaching the pheasant this way also keeps the meat lovely and moist. This is one of those dishes that leave you feeling revitalised, rather than too full.

2 pheasant breasts, skinned, boned and all sinew removed

600ml Game Stock (page 279) or Chicken Stock (page 279)

1 fennel bulb, trimmed and sliced

1 lemongrass stalk, outer layer removed, stalk bashed and cut in half lengthways

2 teaspoons peeled and thinly sliced root ginger

1 teaspoon coriander seeds

1 teaspoon fennel seeds

½–1 fresh red chilli (depending on how spicy you like your food) sliced, to serve

Chopped coriander sprigs, to serve

Sea salt and freshly cracked black pepper

Season the pheasant breasts all over with salt and pepper, then set aside.

Heat a heavy-based saucepan over a high heat. Add the stock, fennel, lemongrass, ginger and coriander and fennel seeds. Season with salt and pepper and bring to the boil, then lower the heat. Add the pheasant breasts to the stock and poach for 8–12 minutes, depending on their size, until tender. Remove the breasts from the pan and cut each one into 4 pieces.

Add the chilli and chopped coriander to the broth and adjust the seasoning with salt and pepper, if necessary. Return the pheasant meat to pan and warm through, if necessary, then serve.

Extract taken from Tom Kitchin’s Meat & Game by Tom Kitchin (Absolute Press, £26) out now

Photography © Marc Millar