Instructions: Season steaks with ground pepper.

Heat 1/2 the butter in a pan, when hot add steaks and cook to required degree of doneness. 5 minutes for rare to medium, depending on thickness. Remove from pan and keep warm.

(Alternately, grill on bbq)

To make the sauce:
Heat remaining butter in a pan, add onions and gently cook for 1 minute, then add brandy, bring to boil and set alight. Reduce by half, add beef stock, cream and again reduce by half. Add any meat juices that may have run from steaks.

Add oysters and any juices in the shell, oyster sauce, lemon juice and egg yolk, reheat while stirring until sauce thickens. Do not boil.

Remove sauce from heat and whisk in a small knob of butter. Spoon sauce over steaks.

Serve with Potato Casserole and fresh green salad.

Fillet, rump, T-bone or sirloin steaks can be used.

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