Ensure that your steak is left at room temp at least 30 mins before cooking.

• Start by heavily salting boiling water in a medium saucepan. Add the potatoes into the pan and cook for 15-20 minutes or until fork tender.
• Meanwhile, season your steaks with salt and pepper on both sides. Preheat your pan so that it’s really hot.
• Add rapeseed oil/vegetable oil into your pan and once the pan is smoking hot, add your steaks. Depending on how rare you want your steaks & the thickness of your steaks, cook time will vary. I seared the first side for 1 minute and the second for 30 seconds for medium rare with my steaks.
• Set the steaks aside to rest. Reduce the heat to medium/low and deglaze the pan with a spatula. Add optional butter into the pan along with half a red onion, coarse pepper and dried thyme. Season with salt and cook for around 4 minutes, or until softened.
• Pour the cream, soy sauce and red wine vinegar into the pan and cook until slightly reduced, around 2 minutes. If you like a loser sauce, add a few tbsp of water until you get your desired consistency.
• Reserving some of the salty starchy water, drain your boiled potatoes. Add around 2 ladles of water and a few knobs of butter, then either blend with a hand blender or use a potato masher until smooth.
• Serve a swoosh of mash, your steak (sliced into strips against the grain) and a big drizzle of pepper corn sauce. Top with finely chopped fresh basil.