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REMOVE the steaks from the fridge about half an hour before cooking them. CRUSH the peppercorns with a mortar and pestle or use the bottom of a pan.
CRUSH the garlic cloves and set them aside, there's no need to peel them.
SEASON the steaks with pepper and salt. HEAT olive oil in a large skillet and cook the steaks a few minutes on both sides. ADD sprigs of thyme and rosemary along with the crushed garlic and cook a few minutes more.
The exact time depends on the way you like your steak best. TRANSFER the steaks to a plate and cover with tin foil. Meanwhile create the sauce by adding butter to the skillet.
ADD mustard and cream and bring to a boil. Let it reduce for a few minutes until you've reached the desired thickness before you also add the crushed peppercorns.
REMOVE garlic, rosemary and thyme and SEASON with salt. SERVE with steak, fries and a salad. Enjoy!