2 shallots, finely chopped
110g/4oz polenta
½ tsp black peppercorns
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp sea salt
vegetable or sunflower oil, for deep frying
½ tsp white peppercorns
40g/1½oz unsalted butter
75²µ/2½´Ç³ú unsalted butter
150ml/5fl oz crème fraîche
75²µ/2½´Ç³ú Parmesan cheese, finely grated
4 x 150–200g/5½–7oz fillet steaks
150ml/5fl oz brandy