1 Sprinkle the pepper over both sides of
the steaks and press with your hands so that it sticks.
2 Heat oil in a large non-stick frying pan over a medium-high heat. Season steaks with salt. Cook steaks for about 3 minutes each side or until done as desired. Remove the steaks to a plate; cover with foil to keep warm.
3 Pour the brandy into the pan; stir well to remove any nice brown bits from the pan. Add the stock, peppercorns and cream. Simmer, uncovered, for about 5 minutes or until thickened slightly. Season to taste with salt. Add any juices from the steak to the pan; stir until combined.
4 Serve the steaks with the pepper sauce, creamy mashed potato and steamed greens.
Not suitable to freeze or microwave.