Pre-heat the oven to 200 °C/400°F/gas mark 6 and pre-heat the grill to high

Press the crushed peppercorns all over the steaks. Heat 2 tbsp of the oil in a large frying pan, add the steaks and cook for 5 minutes on each side until golden brown.

Meanwhile prepare the vegetables. Place the sweet potatoes in a pan of water and bring to the boil, reduce the heat and simmer for 10 minutes. At the same time cook the chicory in a seperate pan of boiling water for 8-10 minutes and then drain.

Drain and slice the sweet potatoes. Heat 1 tbsp of the olive oil in an ovenproof frying pan, add the sweet potatoes and red pepper and saut, for 3 minutes. Transfer the pan to the oven and roast for 5-8 minutes until tender and golden brown.

Remove the steaks from the pan. Wipe the pan clean, then melt the butter in it and return the steaks. Add the brandy and ignite to flamb, . Once the flames die down, stir in the cream, worcestershire sauce and wine. Simmer for 5 minutes until the sauce thickens.

To assemble, place 2 chicory halves in the centre of each warmed serving plate. Place a steak on each and the sauce over the top. Serve with the roasted sweet potatoes and peppers.