Place the peppercorns in a mortar and grind coarsely with the pestle.
Spill the crushed peppercorns onto a sheet of greaseproof paper and spread out.
Trim any excess fat from the steaks.
Brush each steak with butter.
Press both sides of the steaks onto the peppercorns and shake off excess.
Repeat with all the steaks until the peppercorns are used up.
For brandy cream sauce, heat the butter in a small, heavy-based saucepan.
Add the onion and garlic and sauté over gentle heat for 2 - 3 minutes or until onion is translucent.
Add the brandy, ignite, and cook until flames subside.
Add the chicken stock and cook for a further 10 - 12 minutes until reduced to about 100 ml.
Add the sour cream and cook for 5 minutes until slightly thickened.
Season well and keep warm.
Grill steaks on a greased, preheated griddle pan for 8 minutes, turning once for medium.
Add 2 - 3 minutes on each side for well done. Spoon the hot brandy cream sauce on top of steaks and garnish with the biltong.
Serve with roasted vegetables.