1. Heat a heavy frypan over medium-high heat. Season the steaks with salt and pepper, then add the vegetable oil to the pan and fry the steaks on each side until nicely browned. Add the butter, garlic and thyme to the pan, tilt the pan to collect the melted butter at the bottom while the steaks are at the top and repeatedly spoon the melted butter over the steaks, basting until they are cooked to your liking (see tip). Remove and rest on a warm plate. 

2. Tip the contents of the pan out but don't wash the pan. Return to medium heat and add the eschalot, stock and brandy and bring to a simmer, scraping up any brown bits from the bottom of the pan. Simmer for a minute or two until the liquid smells savoury rather than alcoholic, then add the tomato paste, mustard, worcestershire sauce, cream and plenty of black pepper and simmer again until the mixture reduces to the consistency of pouring cream. Pour in any resting juices from the steak, then taste and adjust the seasoning as needed. Stir the herbs through the sauce. Transfer the sauce directly onto a warmed serving plate and place the steaks on top, sliced or unsliced as you prefer. 

Adam's tip The easiest way to cook a steak the way you like it is to press it with your finger and imagine cutting into it with a knife or biting it. If it feels right, it should be right.