Remove steaks from the fridge 20 minutes before needed. Preheat a char-grill pan or BBQ to high heat.

Drizzle the steaks with olive oil and season well with S & P. Char grill for 5-6 minutes each side to medium-rare or until cooked to your liking. Set aside to rest for 5 minutes.

Heat butter in a non stick frying pan over medium high heat. Add garlic, eschallot, peppercorns and prawns, cook stirring occasionally for 1-2 minutes or until the prawns are golden. Add the brandy and cream and simmer for another 1-2 minutes or until sauce has thickened, add dill or parsley and season with salt, stir to combine. Spoon the prawns and peppercorn sauce over steaks and serve with green salad and string fries.