½ garlic clove, crushed
2 tbsp chopped fresh parsley
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
100ml/3½fl oz beef stock
salt and freshly ground black pepper
½ tsp crushed black peppercorns
50²µ/1¾´Ç³ú butter, at room temperature
150ml/¼ pint double cream
4 x 150g/5½oz centre cut fillet steaks
2 tbsp brandy