Steaks should be out of refrigerator at least 30 minutes

Sprinkle bottom of large heavy weight skillet with the salt and preheat using high heat

Press the steaks into the crushed peppercorns and work it into both sides of the meat with the palm of your hand

When the skillet is well heated, add the steaks and quickly brown each side, uncovered

Reduce heat to medium, turning steaks once and cooking to the desired degree of rareness (6-7 minutes per side for a medium to rare 4cm thick fillet)

In a separate pan combine and heat the butter, lemoin juice and Worcestershire sauce

Place cooked steaks on a serving platter, pour heated butter mixture over steaks and flambe

To flambe: Use 25ml hot brandy per steak

Pour brandy over steak, light a match, and let the liquor burn out on its own

Serve immediately