Ingredients:

Striploin Steak
2 cups 35% cream
1/4 cup sherry
1 small onion
3 tbsp butter (pepper sauce)
Parsley
Salt
Pepper
4 tbsp butter (alfredo sauce)
80g (per person) Fettuccini pasta

Steps:

1) Allow your steak to warm to room temperature before cooking.
2) Crush the peppercorn, dice half a small onion, coat Striploin in crushed peppercorn.
3) Sear 2 minutes per side in a hot pan with olive oil. Add salt to both sides.
4) Place in 350F oven for 10-12 minutes (medium steak).
Sauce: add onions and 3 tbsp butter to deglaze. Add 1/4 cup sherry and simmer 1 minute.
Add 1/2 cup cream, simmer until sauce thickens. If the sauce thickens too quickly, add 2 tbsp water, simmer, then plate!

Fettuccini Alfredo:

1) Melt 4 tbsp butter.
2) Add 1.5 cups 35% cream.
3) Cook 80g pasta per person.
4) Transfer al-dente pasta to cream sauce and stir.
5) Add 4 tbsp cheese (Permesan or Romano) and stir until sauce thickens.
6) Add parsley to finish.