Heat three tablespoons of oil in a wok and sauté the potatoes and garlic for about 5 minutes. Add the Onion and continue to cook for another 5-10 minutes .Heat the remaining oil and butter in a frying pan and spread each steak with the Dijon mustard and roll in the cracked pepper to coat. Cook for 2-3 minutes at each side, then add the whisky and ignite to flambé

Transfer the steaks to a warm plate and let them rest. Pour the stock into the pan and simmer for about 5 minutes to thicken a little. Reduce the heat, add the cream and chives and allow to bubble down and warm through. Season to taste.

Arrange each steak on a warm serving plate and spoon over the whisky sauce Stir the basil into the pan-fried potatoes and spoon on the plate.