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Shape your patty and season generously with salt.
Heat your pan with some beef fat and carefully lay in the patty.
Allow a crust to form then flip it over and repeat the process.
Turn the heat down and add the garlic, herbs and butter then baste well for 2-3 mins then rest. Pour over the butter onto the patty.
Using the same pan add the shallots, garlic and black pepper with a little butter.
When softened add the brandy and flame off the alcohol then add the beef stock and cream reduce to a saucing consistency.
Finish with the green peppercorns, splash of sherry vinegar, stirring in the cold butter and a pinch of salt if needed.
Serve the patty covered in the sauce, top with chopped chives and serve with fries.