Melt the butter with a splash of sunflower oil in a heavy bottomed saucepan. Fry the shallots and peppercorns over a medium-high heat for about four minutes. Until the shallots have softened. Add the garlic and fry for one minute.

Add the dark rum and cook until it has reduced to almost nothing.

Pour in the red wine, boil rapidly until it has reduced by half. Add the demi-glace and reduce by two thirds. This will take about three minutes.

Stir in the cream and simmer for a few minutes until it has thickened slightly. Check for seasoning.

Serve with steak.