1. Place the steaks between two pieces of cling film and flatten with your hand to about 5mm (½in) thick. Spread the butter over the steaks on both sides and season well with salt and pepper.

2. Heat a large non-stick frying pan or griddle pan until hot, add the steaks and fry over a high heat for 2 minutes on each side (see tip). Lift out to rest and keep warm, loosely covered in foil.

3. Pour the stock into the pan (no need to clean it first) and boil to reduce by half, then add the garlic, brandy, Worcestershire sauce, mustard, cream and crushed black peppercorns. Stir together as you bring to the boil over a high heat. Season with salt and allow the sauce to bubble away for a couple of minutes to reduce slightly – the consistency should be the thickness of pouring cream. Stir in the parsley and remove from the heat.

4. Spoon the sauce over the steaks, sprinkle with a little more parsley and serve with sauté potatoes and a green vegetable.

PREPARE AHEAD: The steaks can be fried ahead and, once cooled, kept covered in the fridge for up to 12 hours. Top with a knob of butter and reheat on a baking sheet in a hot oven for 6 minutes. Serve at once.

The sauce can be made up to a day ahead and reheated.

MARY’S EVERYDAY TIPS: Rib-eye steak would also work well for this recipe.

Keep your peppercorns chunky if you like some texture to the sauce.

Cook for 3–4 minutes per side (depending on thickness) for steaks that are more well done.