To prepare the celeriac you will need to cut the top and bottom off, removing about 1 cm either side. This is to give you a sturdy base for the celeriac to sit whilst you remove the outer layer. Cut thin slithers off the sides until you are left with the pale flesh.
Chop into thick or thin shard shapes. Be very careful with your knife as this is a very tough vegetable. Drizzle with olive oil, lemon juice, chilli, salt and pepper. The lemon will prevent the celeriac from discolouring.
Place the shards on a grill pan, rotating constantly to prevent it from burning. Do this until the celeriac is cooked through with a slight crisp texture. Once they are ready they can be kept warm on a low heat in the oven.
Prepare your peppercorn sauce. Combine and crush your peppercorns slightly in a pestle and mortar, put into your saucepan. Add the brandy and stock and reduce by one third to intensify the flavour. Add cream and a knob of butter to bring a beautiful shine to the sauce and slightly thicken it.
Season your steak with salt and pepper and a little lemon juice. Place onto a pan with a high heat and cook to preference. Rest the steak and reheat your sauce.
Bring all your elements of the dish together on a plate or wooden board. Drizzle the sauce on top of the steak and garnish the plate with micro herbs.