Preheat the oven to Gas Mark 6/400F/200 °C. Roughly pound the peppercorns and fry, without oil, over a moderate heat for one minute or until you sneeze. This should take about two minutes, but remove them as soon as you get a strong spicy fragrance. In a frying pan heat the butter over a moderate heat and when it has melted add the garlic and ginger and colour gently for two minutes. Add the steaks and lightly brown on both sides. Transfer to the oven and roast for five minutes, remove and keep warm. If you like your meat well done, leave in the oven for another 3 or 4 minutes.

Add the crushed peppercorns, two tablespoons of oyster sauce and one dessertspoon of soy sauce to the butter and cook over a moderate heat, taking care not to burn the butter. Serve the steaks with the butter and pepper poured over and some broccoli and new potatoes.