Crush the peppers to release the flavor and make the sauce stronger.

Season the steaks with salt to taste, but be careful not to salt because we still have the beef stock to add.

Then heat a frying pan and put the butter to melt. Put the steaks to fry, turning on each side.

After the fried steaks, place on a plate and set aside.

In the fat left in the skillet, place the pepper mixture, Worcestershire sauce, beef stock and bring to a boil for the sauce to reduce by half.

Whip the cream to create volume and consistency.

Add the cream to the sauce and mix well, letting it cook for a few seconds until the sauce is creamy.

Serve the steaks with the sauce on top, accompanied by white rice and salad.