Cut a pocket into the side of each steak and insert the Peppadew peppers.
Press the cracked peppercorns into both sides of the steaks.
Heat a pan over high heat with butter and oil, then fry steaks for two minutes per side.
Remove meat to rest and flambé the brandy in the pan over medium heat.
Whisk in mustard, Worcestershire sauce, stock, and wine, reducing the volume by a third.
Stir any resting juices from the steaks back into the sauce.
Add green peppercorns and cream, cooking for two minutes and seasoning with salt.
Return steaks to the pan to warm through without boiling the sauce.
Serve the steaks drizzled with sauce alongside chips and watercress salad.