Finely chop the shallots. With a fork, crush the peppercorns.
In a skillet, melt 2 tablespoons of butter and add the shallots. Cook over low heat for 2-3 minutes. Add the peppercorns and cook for another 2 minutes.
Add the hot beef broth and let it simmer for 5-10 minutes or until reduced by half. Add the cream and let it cook for another 5 minutes. Add salt to taste and set aside.
Heat another skillet over medium heat. Season the steaks with salt and pepper on both sides. Add the oil and the rest of the butter to the skillet and let the butter start bubbling. Add the meat and cook for 2-4 minutes on each side (to your desired doneness). Transfer to a plate and keep warm.
Remove any excess fat from the skillet where the meat was cooked. Return the steaks to the skillet and add the brandy, then the creamy sauce. Cook for 30 seconds on each side.
Serve the steaks with the sauce on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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