Step 1

Place the peppercorns in a mortar and gently pound with a pestle until coarsely crushed. Transfer to a plate. Season steaks with sea salt flakes then dip each steak into the pepper and gently press to coat.

Step 2

Melt half the butter in a large frying pan over medium-high heat. Add the steaks and cook for 2-3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Step 3

Meanwhile, heat the remaining butter in the pan. Add the garlic and cook for 1 minute or until fragrant. Add the brandy and cook, swirling the pan, until the brandy reduces by half. Add the beef stock and bring to the boil. Cook for 1-2 minutes or until sauce thickens. Add the cream and bring to the boil. Cook for 2-3 minutes or until sauce thickens. Remove from heat. Add the tarragon and taste and season with salt and pepper.

Step 4

Place the steaks on serving plates. Drizzle with sauce and serve immediately with shoe-string fries, if desired.