You probably don’t want to drink whiskey throughout your dinner, so here’s a way to cook with it instead. If you do like to drink whiskey for dinner, Chef Louis Richer’s peppercorn sirloin with black, red and green peppercorns flamed in a creamy sauce will be a good partner.

For four people

• 4 sirloin steaks

• 3 tablespoons of salted butter

• 2 tablespoons of canola oil

• 1 tablespoon each of red, green and black peppercorns

• 3 tablespoons of gravy thickener

• 1 ounce of Irish whiskey

• 8 tablespoons of 35 per cent fresh cream

• Matches

Crush the different peppercorns by putting them on top of a hard surface and using a stainless steel skillet or pot to put even pressure on top of them. You will hear the corns cracking.

Place the crushed corns in a skillet with the oil and butter, and turn the heat to maximum. Place the meat in the skillet and sear for three minutes on each side.

Reduce the heat to medium for another three minutes, remove the meat, pour the whiskey into the skillet and light it with a match. While the inside of the skillet is on fire, rapidly place the meat into it. When the flame dies down, remove the meat.

Add the thickener, then add eight tablespoons of cream into the skillet and mix thoroughly, scrapping the bottom. Reduce heat to minimum and place the meat in the skillet until the sauce starts simmering.

Remove and serve with potatoes and vegetables.