Well as the steak was cooked on the BBQ in the poring rain lol. Wifey thought I was mad but the steaks taste better than pan fried imo.
I always freeze gravy left over from a roast Tomo in them Chinese take away containers, I just cut of enough to make the sauce. So I have say half a cup of gravy then about half a tablespoon of fresh cracked Peppercorns (Pestle and Mortar) then add Cream, if no Cream I use milk stirring in quickly. Then stir in the juices from the rested steak, if I happen to have Brandy I would add a dash. Rare these days.
Makes a nice sauce imo.
Cheers Arry