Heat 1 tablespoon butter in a large heavy-based pan until nut-brown in colour. Fry steaks over medium heat for 2-3 minutes each side or until cooked as desired (2 minutes per side for rare, 3 minutes for medium, 4 minutes for well done). Remove from pan and rest in a warm place.
Add 100ml red wine to pan with 1-4 mashed anchovies to taste and the peppercorns.
Stir over a medium heat, scraping the residue from the base. Check seasoning.
When pan juices are slightly reduced by half add mustard and cream and bring to a high simmer.
Pour sauce over the steaks and scatter 2 tablespoons chopped flat-leaf parsley leaves on top.
