Preheat oven to 350°F.

Sprinkle steaks generously with salt. Place flour on plate and dredge steaks very lightly.

In large sauté pan, melt clarified butter over high heat. When pan is sizzling hot, add steaks and sear on one side, without moving, until golden brown, 4 minutes. Flip gently and cook on other side for 1 minute. Transfer to ovenproof dish and place in preheated oven for 3 to 5 minutes, depending on level of doneness you desire.

Over medium heat, pour brandy into same sauté pan, then tilt pan away from you and carefully ignite alcohol to flambé. Once flames subside, reduce heat to low and add stock, cream, mustard and peppercorns. Bring mixture to a gentle boil, allowing it to reduce until thick and glossy, about 2 minutes.

Transfer steak to a serving plate and spoon sauce all over. Serve immediately.