Preheat the oven to 180 degrees Celsius. Season the fillets all over with salt. Grind loads of black pepper onto a wooden board. Roll the fillets through the pepper so their sides are crusted with pepper, but not the top or bottom of the fillets. Heat a non-stick saucepan and add two tablespoons of oil and two tablespoons of butter. Fry the fillets until they start browning nicely. Remove and place fillets in an ovenproof dish. Roast in the oven until done to your liking. The best way to know what’s happening inside a really thick-cut piece of steak? Use a meat thermometer! For rare, the internal temperature of the steak should be 50 degrees Celsius. It’s 54 degrees for medium rare, 57 degrees for medium and 60 for medium well.
Make the brandy cream sauce while the steak is roasting. Deglaze the pan you fried the steak in by adding the brandy. Cook it for a minute or two, then add the water, cream and liquid stock concentrate. Let it bubble for a minute or two and it’s done!