Brush the steaks with oil and sprinkle with the salt and pepper. Heat a non-stick frying pan over medium–high heat. Cook the steaks for 3–4 minutes each side or until cooked to your liking. Set aside and keep warm. Add the stock, cream, lemon juice and peppercorns to the pan. Simmer for 1 minute or until slightly thickened. To serve, place steak on plates, pour over sauce, sprinkle with chives and serve with baby spinach and pan-fried potatoes. Serves 4.