Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Season on both sides with salt and pepper.
Heat a non-stick pan over a high heat. Once it is smoking, add the oil and sear the steaks for 3–4 minutes each side for a medium-rare finish, or until cooked to your liking. Transfer to a warm plate, cover with foil and leave to rest while you make the sauce.
To make the Madagascar Sauce, add the oil, shallot or onion and garlic to the pan you cooked the steaks in and cook over a medium heat until softened but not browned.
Add the peppercorns, brine and brandy or cognac and carefully ignite with a match to burn off the alcohol.
When the flame dies out and the sauce is reduced by half, stir in the stock, mustard and worcestershire sauce. Simmer until reduced by half again.
Stir in the cream and simmer until reduced by half or until the sauce is just thick enough to coat the back of a spoon.
Remove from the heat and whisk in the diced butter one piece at a time until the sauce is smooth and glossy.
Serve the steaks topped with the Madagascar Sauce.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.