Method:

1. To make the sauce, saute the pancetta until beginning to brown, then add in your shallots and herbs with the oil. Add in your tomato puree and brown slightly before deglazing with your red wine. Reduce by half before adding in your stock. Bring to the boil and reduce to a simmer and reduce by ¾.
2. Pass off your stock before adding back to a clean pan, bring to a boil and add in your cream and peppercorns and season to taste.
3. For the steak, ensure it is at room temperature for at least half an hour before cooking. Place your frying pan over a medium heat before adding in your steak and seasoning with salt on the side up in the pan. As it is cooking add in your butter a little oil and herbs. Begin to baste for 1 minute before turning. 
4. Finish cooking on this side basting continuously before removing and leaving to rest for at least half the amount of time you spent cooking it. For example if you cooked it for 8 you need to rest for 4. 
5. Plate it up with your watercress and peppercorn sauce.