Take the steaks out of the fridge 30 minutes before you intend to cook them. Once the steaks are at room temperature, it will be easier to cook afterwards. Then season both steaks with pepper and salt on both sides. Pour the olive oil in a non-stick pan and place it over medium heat. Once the oil is hot enough, add the steaks.

Cook them the way you prefer them.

Once the steaks are cooked, remove them from the hot pan and put them on a clean plate. Cover with tinfoil and let them rest at room temperature for now.

Get rid of the remaining oil in the hot pan but leave the burnt bits on the bottom. They are packed with flavor and will add to the peppercorn sauce later. Put the hot pan over medium heat and add the brandy and worcester sauce.

Let it reduce for a couple of minutes until it is almost syrupy. Then add the lightly crushed peppercorns.

Stir a little. Add the heavy cream.

Let the cream cook and simmer for another couple of minutes per medium-low heat until it starts to thicken.

Stir regularly. Check the seasoning and add a little salt to taste if necessary. Put the cooked steaks onto warm plates and drizzle with the peppercorn sauce. Serve hot.