Step 1

Sprinkle black pepper and sea salt on a chopping board then press the steaks into the seasoning, making sure the steak is crusted all over.

Step 2

Heat a large pan over high heat. Add a splash of oil to the pan then add the steak. Allow to cook for 2-3 minutes per side until well-browned.

Step 3

Add the butter, whole garlic cloves and fresh thyme and baste the steak with the butter until it is cooked to your liking. Medium rare: 55ºC/135ºF. Medium: 63º/145ºF.

Step 4

Remove the steak from the pan and allow to rest while you make the sauce.

Step 5

Remove the garlic and thyme from the pan. Add the onion/shallot and garlic and cook until soft and translucent.

Step 6

Pour in the beef stock (you can use brandy as well if you prefer) then allow to simmer, scraping the sticky bits off the bottom of the pan.

Step 7

Pour in the cream and add the mustard, lemon juice and cracked pepper. Bring to a simmer and cook for 5 minutes until the sauce has reduced slightly and coats the back of a spoon.

Step 8

Season with salt then serve over the steak.