Season the beef well and beef in the crushed peppercorns, pressing into the meat.
Preheat a griddle pan over high heat, drizzle some oil on the beef and rub to coat.
Season well with crushed peppercorns and salt and place on the griddle pan.
Sear on all sides 2-4 minutes until well coloured and cooked to your liking. When the beef is cook to your liking, remove from the pan and transfer to a warm plate to settle. (you can also leave them in the pan if desired.)
In the meantime, roughly crush 2 tbsp. of black peppercorns using a pestle and mortar.
Then, once the steaks are cooked to your liking or nearly cooked, in a second sauté pan, over medium heat, drizzle some oil and add some butter. Add the onions, garlic, thyme.
Cook for a minute and add the cooked steaks. Pour the brandy, then ignite. Once the flames have extinguished, return the pan to the heat, add the stock and cream.
Simmer for 1 minute and stir to ensure the sauce is coating the back of a spoon. Add the chives or spring onions and turn the heat off. Check the seasoning and baste the steaks to coat in the sauce.
Remove from the heat and serve immediately on a bed for chive mash potatoes.
