Cut the fat to taste and split the meat into 4 pieces. Be sure to keep the juices that come out for the sauce. Put the steaks in the hot oil and fry them at high temperature for 3 minutes on each side.
Sprinkle the steaks with the whisky, cook for a few minutes, remove from the pan and keep warm.
Pour the meat broth or tap water into the pan, add the cream, double peppercorns and spices and cook on the stove for 1 minute, stirring. Pour the broth into sauce and put it over the steaks on the table.
This will burn the alcohol but leave its flavor. Either spoon whisky over the steaks in the roasting pan, or heat it in a metal ladle, light it, and pour it over the steaks.
If the temperature is too high, the alcohol will evaporate and too quickly.
Tip: Stock up on a variety of high-quality spices – it pays off!
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