Put the peppercorns into a mortar and crush them coarsely with a pestle.
Transfer them to a plate.
Press the steaks into the crushed peppercorns, coating both sides and shaking off any excess.
Melt the butter in a large frying pan.
Add the steaks and fry for 2 minutes on each side over moderately high heat.
Reduce the heat to moderately low and fry for a further 3 minutes on each side.
This will give you rare steaks; double the cooking time for well done steaks.
Transfer the steaks to a large, warmed serving platter.
Keep hot.
Add the brandy to the pan and stir well.
Stir in the cream and cook for 3 minutes, stirring and scraping the bottom of the pan.
Pour over the steaks and serve at once.