1. Prepare the steak:
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Bring steak to room temperature. Pat dry and season with salt and pepper.
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Heat olive oil or butter in a skillet over high heat.
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Sear steaks 2–3 minutes per side (medium rare), adding garlic and herbs in the last minute.
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Remove steaks and let them rest while making the sauce.
2. Make the pepper sauce:
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In the same pan, lower the heat. Add crushed peppercorns and (if using) mustard.
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Deglaze with brandy or cognac (carefully). Add beef stock and simmer for 2–3 minutes.
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Stir in cream and let it bubble until slightly thickened. Season with salt.
3. Serve:
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Slice the steak and drizzle with pepper sauce. Serve with roasted potatoes and cherry tomatoes.
