|Black peppercorns||2 Tablespoon|
|Butter||20 Gram (1 Tablespoon)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Lemon juice||1 Tablespoon|
1. Crack the peppercorns by placing them in a plastic or paper bag and hitting them with a mallet, or using a mortar and pestle. Coat the steak with the cracked pepper, pressing it well into the steak with the heel of the hand.
2. Heat the butter in a frying pan and add the steaks. Cook over a high heat, 1 minute each side to seal the juices. Cook over a moderate heat until cooked to your taste (6 minutes for a medium done steak). Sprinkle over Worcestershire sauce and lemon juice and warm the brandy, light and pour over the steaks. When flames have died down, lift the steaks onto a plate and season with salt.
3. Pour the cream into pan juices and mix quickly. Pour over the steaks and serve immediately.