Crush the peppercorns and coriander seeds separately using a pestle and mortar or with the back of a frying pan on a chopping board. Crush until cracked but do not take as far as powder. Season the pork steaks and coat in the crushed spices.

Heat the oil in a frying pan until hot and cook the pork steaks for 3-4 minutes on each side. Remove from the pan and keep to one side.

In the same pan add the chopped shallots and continue to cook over a moderate heat until soft (approximately 2 minutes).

Add the mustard and brandy.

Finally add the cream, bring to the boil and reduce the heat to a simmer, season if necessary.

Return the steaks to the pan for 1 minute to warm through. Remove and quickly heat the sauce on a high heat for 30 seconds.

Place steaks on a plate and pour over the sauce.