There are 2 recipes that I adore. One is quite simple the other is extremely simple

The first, extremely simple, recipe is:

'Scotch Fillet Steak with Blue Cheese Sauce'

Ingredients:

1,2 or 3 Cloves of garlic (purely optional)

2 Tablespoons medium white wine (Try to use a wine you would actually enjoy drinking, though this presents a problem in that you are less likely to have a bottle of white open on the night you are eating steak. Plan ahead!)

300 grams blue cheese

2 Scotch fillet steaks

If using garlic, fry in a pan with a small amount of butter until garlic is clear(-ish); remove from pan, drain butter, set garlic aside.

Pre heat (high) frying pan for steak

Chop or crumble cheese into small pieces, add to saucepan on medium heat. Add wine and garlic, stir until cheese melts to a smooth consistency. The wine, aside from adding flavour, seems to help stop the cheese from seperating.

Cook the steak when the sauce has about 6 mins left, allowing 3 mins per side for the steak, adjust for preference.

Optional: a tablespoon of water quickly swished around the frying pan picking up all the yummy bits, after the steak has come out, then poured into the sauce.

Serve with seasoned roast vegetables

Note: This recipe allows for a LOT of sauce per steak, adjust for preference.

Recipe Number Two (quite simple):

Venison Steak with a Red Wine, Chocolate and Chilli Sauce (Lesley Waters version)

"Ingredients
1 venison steak
140g/5oz potatoes
4 tbsp olive oil
flatleaf parsley
For the marinade:
4 tbsp olive oil
1 garlic clove, crushed
6 sprigs thyme
freshly ground black pepper
For the red wine, chocolate and chilli sauce:
¼ red onion, chopped
60g/2oz butter
150ml/5fl oz red wine
pinch chilli flakes
1 tbsp melted chocolate

Method
1. Heat the oven to 220C/425F/ Gas 7.
2. Place the potatoes in a pan of salted water, bring to the boil and cook for 10 minutes or until just tender.
3. Place the steak in a bowl and cover with all the marinating ingredients.
4. For the sauce, melt half the butter in a pan and add the onions, cook for 5 minutes or until softened.
5. Add the red wine and chilli flakes and simmer until it has reduced to half the original volume.
6. Drain the potatoes, put on to a baking tray and drizzle over the olive oil. Put into the oven and roast.
7. Melt the chocolate in a bowl over a pan of simmering water and add to the red wine reduction.
8. Season the steak with some salt and fry on a hot griddle for 3 to 4 minutes on each side.
9. Remove and leave to rest for a few minutes then slice into thick pieces.
10. Whisk the remaining butter into the sauce with the pan juices from the steak.
11. Put the roasted potatoes on a plate, place the venison steak on top and pour over the sauce. Garnish with chopped flatleaf parsley."

If you are a smoker, let the meal and flavours settle for 5 minutes after eating. Then pour yourself a dessert wine or port, find a comfy seat somewhere, sit down, light your pipe/cigarette/cigar. Gauranteed to beat ANY post-coital smoke.