Chimichurri
In a food processor, blend together 1 tablespoon red wine vinegar, ½ cup (125ml) extra virgin olive oil, 2 halved garlic cloves, ½ teaspoon dried chilli flakes, 1 teaspoon sea salt flakes, 2 cups loosely packed fresh flat-leaf parsley leaves, 1 teaspoon dried oregano and 1 tablespoon lemon juice until finely chopped. Season to taste.
Pepper sauce
Stir 1 garlic clove, crushed, in a heavy-based frying pan over medium heat for 1 minute. Stir in 1 tablespoon canned green peppercorns, drained, lightly crushed, 1 teaspoon Dijon mustard, ¾ cup (180ml) beef stock and ¾ cup (180ml) pouring cream, simmering until sauce has thickened. Season to taste.
Red wine & shallot sauce
Melt 20g butter in a heavy-based frying pan over medium heat. Cook 6 shallots, peeled and halved, stirring…