Brush the steaks thickly with oil after removing all skins and let them rest at room temperature for 1 to 2 hours.
Crush the peppercorns in a mortar and turn the steaks in it to the other side.
Heat the broiler or a heavy grill pan, add the slices of meat and cook for 4 to 5 minutes on each side. Remove, season with salt and place on a preheated plate. Drizzle with warmed brandy and flambé on the spot. Serve with French fries and green salad.
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