Flatten steak with a meat mallet. Spread garlic on both sides of the steaks. Sprinkle crushed black and white peppercorns on the steaks. Press the peppercorns into the meat and leave in a plastic container, covered and set aside for 30 minutes.
Heat butter and oil in a heavy-base frying pan and cook the steaks over high heat for about two minutes on each side to seal in the juice, turning only once.
For rare steaks, cook an extra minute each side, and for medium steaks cook another two to three minutes. As for well-done steaks, cook four to five minutes.
Reheat pan, add the brandy and give the pan a shake. Stir in the combined sauce and bring to a low simmer until sauce turns thick.
Place steaks on serving plates. Pour a little sauce over and serve with two thick slices of steamed corn on the cob, some french fries and two slices of tomato. To serve, add a dollop of tomato sauce and dijon mustard.