Crush peppercorns using whatever you have and coat steaks. Fry steaks over high heat in a skillet, 10 minutes for medium-rare. Add salt to taste. Transfer to warm plate, tent with foil and let rest for 10 minutes.

Using the same skillet, melt butter over medium heat and cook onion until soft. Add garlic, brandy and wine; cook and scrape any brownings from pan until mixture is reduced by half.

Now add the broth. Reduce this by half.

Add cream, simmer until thick. Pour over steaks and enjoy with a great red wine. My recommendation: The Tokara Cabernet Sauvignon from Hemisphere's South Africa offering!

When choosing a white wine, remember that if the wine is subpar your mussels will be too. My wife and I have found that a relatively dry wine, such as a Sauvignon Blanc, suits this dish perfectly. Our recommendation: 2008 Walnut Block from Hemisphere's Marlborough, New Zealand offering!

Soak the mussels in cool, fresh water for 30 minutes before cooking to allow the mussels to release any sand they contain. Discard any mussels that have damaged shells.

Clean and debeard mussels (remove the beard by grabbing onto it with a dry dish towel and firmly tugging towards the hinge of the shell).

Combine garlic, onion, parsley, bay leaf, thyme, 2 tbsp butter and wine in a large pot. Bring to a boil, then lower heat and simmer for 2-3 minutes. Add mussels and cover, cooking 3-4 minutes until shells open. Do not overcook!

Remove mussels from pot and discard any mussels that didn't open.

Add remaining butter and whipping cream to pot and heat through. Pour over mussels and serve, remembering to pour yourself a glass of the Sauvignon Blanc you opened :-)