When steaks are warmed up a little as above, prepare steaks by trimming them, and then wipe dry with paper towel - very important so that the steaks will brown!

Crush peppercorns in a pestle and mortar.

Press crushed peppercorns into steaks on both sides.

Leave for about half an hour (longer if possible).

On medium heat in a heavy-bottomed pan melt the butter and olive oil until they turn golden in color and begin to smoke a little.

Place steaks in the hot pan, careful not to splash and fry on each side for 2-4 minutes, depending on how you want them cooked.

Place in a warm serving dish, cover and sprinkle with salt.

Add the spring onions or shallots to the pan and and cook for a few minutes.

Add stock and the brandy slowly (you can take the pan off the flame to avoid burning yourself) and mix well with the meat juices, stirring continuously.

Bring to a boil for 2 minutes.

Remove from the heat and add the rest of the butter.

Pour sauce over the steak.

Garnish with watercress and serve accompanied by sautéed potatoes or your favorite vegetables.