Place the steaks on a clean board or plate and sprinkle generously with Lake Deborah Salt and cracked black pepper. Use your fingertips to press the salt and pepper into the steak. 
Repeat this process on the underside of the steak. 
Heat a large frying pan over a high heat on the stovetop. Add the 2 tablespoons of butter and 1 tablespoon of olive oil. 
When the pan is at the highest temperature, place both of the steaks into the pan - or work one by one if you prefer. Cook the steak to your liking - we cooked ours on either side for 2.5 minutes for a medium rare finish. 
Turn the steak over and cook the other side to your liking. 
Transfer the cooked steak to the wooden board or plate and allow it to rest whilst you prepare the sauce. 
In the same frying pan, add 30g unsalted butter to make the Diane sauce. Drop the temperature down to around low - medium to make the sauce. 
When the butter has melted and is bubbling away, add the shallots and cook until translucent and glossy. 
Now add the thyme, cracked pepper, worcestershire sauce and mustard and use a whisk to stir constantly. 
When the sauce appears to have blended as much as it will, add the stock and allow the sauce to simmer away until the stock liquid has reduced down to half. Use the whisk to stir well to blend all ingredients. 
Add the creme fraiche and whisk well to combine. 
When the creme fraiche has just combined, remove the sauce from the heat. 
Serve the steak with a pot of the freshly made Diane sauce or drizzle over the steak in preparation for eating. 
Serve the steak with extra Lake Deborah Salt and cracked black pepper to your personal liking.